Grilled Salmon Salad with Blueberry Vinaigrette 

I’m not sure I could think of a more perfect late spring/early summertime dinner than this dish right here. Seriously, you can easily have this on the table in 30 minutes or less. If you aren’t a fan of fruit flavors in your salad, this isn’t for you- but even my “no frou-frou salads for me” hubby enjoyed this one. I think the honeyed goat cheese really kicks it up a notch, and you know ANYTHING involving a baguette gets top marks in my book. Try this one soon! 

Ingredients: 

  • ¼ cup olive oil, plus more for brushing baguette and oiling grates
  • 1½ tbsp honey
  • 6-7 oz fresh blueberries, divided
  • 3 tbsp white wine vinegar
  • Kosher salt and freshly ground pepper
  • 4 salmon fillets (about 5-6 oz. each)
  • 1 medium yellow onion, sliced into ½-thick slabs (rings intact)
  • 1 demi baguette, thinly sliced on the bias
  • 6-8 cups mixed salad greens
  • 2-3 oz honeyed goat cheese (you can also drizzle some honey into plain goat cheese and mix together if that’s what you have handy!)

Directions:

Begin by making the glaze/vinaigrette. In a small saucepan, combine the ¼ cup olive oil, honey and 4 ounces of the fresh blueberries over medium heat. Stir occasionally, until the blueberries are releasing their juices, about 5 minutes.  

 Remove from the heat and puree until smooth with an immersion blender or food processor. Reserve 3 tablespoons of the mixture for brushing the salmon pieces. Add the white wine vinegar to the remaining blueberry mixture and whisk until incorporated. Season with salt and pepper to taste.  

 Slice the baguette, brush both sides of the pieces with olive oil, season lightly with salt and pepper, and set aside.  

Baguette slices… my kryptonite!

Heat the grill to medium high heat. Slice your onion, brush both sides with oil, and season with salt and pepper; set aside Brush the salmon pieces evenly with the reserved blueberry mixture on the skinless side of the fillets.  Once the grill is heated, oil the grates with additional olive oil. Place the salmon pieces on the grill, skin side down first. In addition, add the onion slabs to the grill. Let the salmon cook until the skin is crisp and darkened.  

  

  Carefully flip the salmon once so that the glaze side is down, then flip the onions. Once browned, remove the onion slices to a cutting board and coarsest chop. Continue to cook the salmon until the glaze side is blackened and the internal temperature registers 135˚ F on an instant-read thermometer. Once finished, carefully remove to a plate and let rest. 

 
I lost a chunk to the grill…. Whoops! 😁 Once both the salmon and onions are off the grill, add the baguette slices in a single layer. Grill for a minute or two, then flip once and grill until browned. Remove to a cutting board and coarsely chop for croutons.  

 I have a big acacia salad bowl we like to use, but of course you can plate these individually if you prefer. 😊 Put salad greens into the bowl then top with additional fresh blueberries, the grilled onions, grilled baguette pieces, honeyed goat cheese, and give it all a toss.  

Serve, topping with a piece of salmon and a drizzle of the blueberry vinaigrette. Serve immediately. Devour. 😉  

 

Recipe from Annie’s Eats.

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