Grilled Salmon Salad with Strawberry Salsa Recipe: Avocado, baby arugula, strawberry salsa, and housemade balsamic vinaigrette are served with grilled salmon salad. Nutrient-rich and light, this dinner meal makes a delightful, healthful supper!
I’m so happy with everything that’s happening in this bowl that I can hardly stand it.
Perfectly cooked grilled salmon topped with fresh strawberry salsa and creamy avocado slices, all drenched in a handmade strawberry balsamic vinaigrette, sit atop a peppery arugula salad.
When combined with the rich, buttery salmon, the flavors and freshness of the strawberry salsa and balsamic vinaigrette tantalize the senses and leave you feeling wonderfully revived.
Grilled Salmon Salad with Strawberry Salsa Recipe
Ingredients for salad with grilled salmon:
Regarding the salmon:
Select your preferred spices and grab a fresh salmon filet, or individual fresh salmon fillets. For seasoning, a little sea salt and pepper will do, or you may follow my method and massage the salmon with a mixture of paprika, onion powder, and garlic powder.
Here, use your preferred variety of salmon. For a good dosage of omega-3 fatty acids, I like using wild-caught salmon, but you may also use Atlantic or sockeye.
Parts of Strawberry Salsa:
Fresh lime juice, red onion, jalapeño, strawberries, and a tiny clove of garlic make up the strawberry salsa. Pure maple syrup can be added to sweeten it.
Items for Balsamic Dressing:
To make the homemade balsamic dressing, all you need is extra virgin olive oil (or avocado oil), balsamic vinegar, honey, Dijon mustard, fresh strawberries, and a little sea salt.
While completely optional, I also enjoy adding a little fresh lemon juice and zest.
Recipe Modifications:
Use your imagination while preparing the fresh vegetables and greens.
Along with any of your favorite fresh veggies, baby spinach, spring greens, kale, romaine lettuce, cherry tomatoes, carrots, sprouts, kalamata olives, bell peppers, and hard-boiled eggs are all excellent choices.
Any fruit will work well in the salsa, such as pineapple, mango, peaches, blueberries, or mangos.
Replace the grilled salmon with your favorite animal protein, such as Perfect Grilled Steak or The Best Grilled Chicken Thighs. Here, rotisserie chicken works wonderfully.
Add some feta, goat, or blue cheese, if you’re a cheese fan.
Use your preferred homemade or store-bought dressing. Here’s a fantastic place to try my homemade Italian salad dressing recipe or creamy balsamic vinaigrette!
Add nuts, like pecans, walnuts, or pistachios. Pumpkin and sunflower seeds work well in this use as well!
For the salmon, use your favorite spice blend. Along with ground cumin and ground coriander, chili powder is a terrific option.
Feel free to cut up whatever fresh herbs you have on hand, such as fresh parsley, fresh mint, fresh basil, fresh dill, or fresh dill, and combine them with the salad greens.
Also See
How to Prepare Salmon Salad on the Grill:
Get the salad ingredients ready.
Place all the vinaigrette ingredients in a small blender and process until smooth. Once transferred, place in a jar or other airtight container and keep chilled until needed.
In a bowl, mix the salsa’s components together. Store in the fridge until needed.
Toss the salad ingredients in a big serving basin with your preferred quantity of strawberry vinaigrette. Put the salmon in the fridge until it’s ready.
Get the grilled salmon ready by:
After cleaning your grill of any leftover food, spritz or brush it with oil. This guarantees that the fish won’t adhere to the grill. Maintaining the grill covered, preheat the outside grill to medium-high heat, or 400 to 450 degrees Fahrenheit.
It should be noted that before distributing the coals into the grill if you’re using a charcoal grill, light them in a charcoal chimney starter and let them heat until most of the embers are white.
Transfer the salmon to a sizable casserole dish, baking sheet, or platter. Pour some olive oil over it. To cover the entire area of the flesh, use your hands to distribute the oil. Mix all of the spices together, or use your preferred.
Components of the Salmon Grilled
One-pound fillet of salmon
Two tablespoons of olive oil
One teaspoon of garlic powder
One teaspoon of onion powder
1/4 tsp paprika and ¼ tsp sea salt, according to taste
Guidelines
To make the strawberry vinaigrette, put all the ingredients in a blender and purée them until they are smooth.
Once transferred, place in a jar or other airtight container and keep chilled until needed.
Get the strawberry salsa ready by:
In a bowl, mix the salsa’s components together. Store in the fridge until needed.
Toss the salad items in a large serving basin with the chosen quantity of strawberry vinaigrette to prepare the
arugula salad. Put the salmon in the fridge until it’s ready.