Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.
Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.
Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).
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).
Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.
Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.
Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.
Cook's Note:
This recipe may also be prepared as composed, or layered, salads, with approximately 2 tablespoons vinaigrette drizzled over each salad.
Nutrition Facts (per serving)
| 454 | Calories |
| 31g | Fat |
| 14g | Carbs |
| 31g | Protein |
