I could live on salads and fresh fish - well, I pretty much do. Knowing where my food comes from is important. It is the main reason I embraced a home garden. This salad combines 2 great things, greens straight from our garden and fresh salmon straight from Bluehouse Salmon. We feel so good about adding this lean protein to our salads. It is raised in the USA in a planet friendly way. Bluehouse salmon is never in water with plastics, is raised hormone free and there is not a GMO in sight - whew! Veggies and fish just taste better when they are raised right and super fresh.
This is a simple salad upgraded with an herb butter for the salmon and an herb vinaigrette for the greens. I used cilantro today but feel free to sub an herb mixture or a single herb like dill or chive. Cilantro is in season now.
I used a home fermented vinegar based habanero hot sauce in the butter mixture. It works for us because we like spicy food. If that is not your choice, feel free to sub in regular white vinegar or lemon juice and maybe add a dash of hot sauce to your taste.
Grilled Salmon with Cilantro Butter and spring SalaD
SALMON INGREDIENTS:
1 pound, skin on salmon
Olive oil
Dried or fresh lemon zest
Lemon, halved
Lime, halved
Salt and pepper
BUTTER INGREDIENTS:
1/4 cup unsalted butter
1 tablespoon vinegar based hot sauce (or just white vinegar)
Garlic
Cilantro
Salt and Pepper
SALAD INGREDIENTS:
4 cups of spring greens - lettuce, arugula, baby kale, herbs
1 bunch of radishes
1 bunch of spring onions
1 handful of cilantro
Edible flowers - optional
VINAIGRETTE INGREDIENTS:
1/4 cup fresh lemon and lime juice
1/2 cup good olive oil
1 clove garlic
1 shallot
1 tablespoon raw sugar
1 tablespoon prepared Dijon mustard
Salt and pepper
First prepare the salmon by slicing into serving size portions. Rub both sides with olive oil. Rub with lemon zest, salt and pepper. Allow salmon to come to room temperature while you prepare the rest.
Preheat grill to medium high heat.
Prepare the vinaigrette by putting all the ingredients in food processor or blender. Blend until smooth. There will be extras for another meal. The vinaigrette stores well and keeps in the refrigerator for a few days.
Prepare the butter by melting it in a small pan. Add hot sauce, garlic, cilantro, salt and pepper.
Arrange greens on serving plate or in bowl. Add trimmed radishes, green onion and extra cilantro beside the greens.
Grill salmon on skinless side first for about 4 minutes. Flip salmon to skin side down and brush generously with butter mixture. Finish cooking, about 4 more minutes, and then remove salmon from grill. Brush again with butter mixture.
While grilling salmon place lemon and lime halves inside down on grill. Allow to lightly char. Remove to plate with cooked salmon.
Put salmon and grilled lemon and lime halves on plate with greens. Serve vinaigrette on the side and grilled lemon and lime halves. Plate as one big salad or on individual plates.
Enjoy!