Name: Spinach Salad with Grilled Salmon and Strawberries
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Extra-virgin olive oil - 4 tablespoons; High-quality balsamic vinegar - 4 tablespoons; Dijon mustard - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Salmon filets, with skin - 1 pound; Salt and pepper to taste - 1 pound; Fresh baby spinach - 1 (5 ounce) package; Red bell pepper, chopped - 1 medium; Fresh mushrooms, sliced - 8 medium; Fresh strawberries, sliced - 16 large; Chopped pecans - 4 tablespoons; Cooked bacon, crumbled - 4 slices

Spinach Salad with Grilled Salmon and Strawberries

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Salad with Grilled Salmon and Strawberries

1. Extra-virgin olive oil - 4 tablespoons

2. High-quality balsamic vinegar - 4 tablespoons

3. Dijon mustard - 1 teaspoon

4. Salt and ground black pepper to taste - 1 teaspoon

5. Salmon filets, with skin - 1 pound

6. Salt and pepper to taste - 1 pound

7. Fresh baby spinach - 1 (5 ounce) package

8. Red bell pepper, chopped - 1 medium

9. Fresh mushrooms, sliced - 8 medium

10. Fresh strawberries, sliced - 16 large

11. Chopped pecans - 4 tablespoons

12. Cooked bacon, crumbled - 4 slices

How to cook deliciously - Spinach Salad with Grilled Salmon and Strawberries

1. Stage

Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.

2. Stage

Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.

3. Stage

Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).

4. Stage

Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

5. Stage

Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.

6. Stage

Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.

7. Stage

Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.