Grilled Salmon and Lemon Dill Salad

We’ve been focusing a lot on salads because of how versatile salads can be. I think Joel also enjoys proving me wrong, since for long I was anti-salad as an entrée. So far, each salad he’s been making pack in a lot of flavor. I think the thing that takes the grilled salmon and lemon dill salad from a side to an entrée is having protein and complex flavors. In this one the salmon is the protein, but the cashews bring the nutty flavor to contrast with the refreshing lemon.

For the dressing, we pulled some fresh dill from our garden. The dill came free with our seed purchase from Baker Creek Seeds. I highly recommend them (https://www.rareseeds.com/); they are fast and almost all the seeds we got from them sprouted. Dill is interesting because it was one of the first things to pop up and loves dry soil (very low maintenance), I was told it would be invasive, but it hasn’t taken over the space luckily.   

But enough garden talk, back to the dressing. The lemon dill dressing for this salad really ties it all together. Lemon and dill usually go into tartar sauce, so the flavorings are pretty familiar, but without the heaviness of the mayo.  

This recipe is more expensive per serving than our usual meals because salmon is expensive. This was a nice Sunday dinner. We don’t go out for dinner or lunch so sometimes we spruce things up at home. For us the experience was worth it.  

Keys for Grilling the Salmon

When grilling salmon, you need to be careful not to overcook it, otherwise you will be left with a rubbery texture. I always look for a thicker cut salmon, with the skin still on one side. This allows you to cook the skin side for much longer without as much risk to overcooking the fish. Always start by making sure the grill is preheated (otherwise the fish will stick to the grill). Place the open side (no skin) down towards the heat. Cooking for a few minutes over medium heat (you will see the sides start to curl up). Flipping the fish so the skin side is down, you can cook for a bit longer. I usually take the skin off after its finished, but you can leave it on for that extra nutrition or flavor.

Cost Analysis – $ 15.50 ($ 3.88 / serving)

The grilled salmon and lemon dill salad goes well with breezy summer days and eating dinner on the deck. It’s very light, but filling with the salmon, making it a very versatile salad.  

Grilled Salmon and Lemon Dill Salad

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Grilled salmon topped with fresh lemon juice and dill, provides a light and zesty salad, that doesn’t need much else to satisfy.  The great thing about salads, are not only do they add a ton of vegetables to your diet, but they can be prepped and cooked a very short time. This recipe can be done in under 15 minutes easily.  Since this salad does call for salmon it can be a bit pricier, being over the $2 per serving threshold.

• Author: Joel
• Prep Time: 5 min.
• Cook Time: 10 min.
• Total Time: 15 min.
• Yield: 4 servings 1x
• Category: salad
• Cuisine: seafood

Ingredients

Scale 1x2x3x

Dressing

• 1 tbs fresh dill (diced)
• 3 tbs fresh squeezed lemon juice (about 1 lemon)
• 2 tbs olive oil

Salad

• 16 oz. salmon fillet
• 1/2 tsp lemon pepper
• 1 avocado (seed and skin removed, and cut in small pieces)
• 4 cups loose romaine lettuce
• 1/4 c. cashews (chopped)
• salt to taste

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Instructions

1. Preheat the grill to medium heat
2. Drizzle a light amount of olive oil on top of the salmon.  This will prevent it from getting stuck to the grill.
3. Lightly sprinkle salt and lemon pepper onto the salmon fillet, until it is coated.
4. Place the fillet on the grill open side down.  Cook this side for about 3-4 minutes or until there is a slight char and you can see the grill marks.
5. Flip over so the skin is facing the heat and leave until the fish is cooked through.  About 5 minutes (you should be able to use a fork to easily pull apart the fish).  Set aside.
6. Assemble the remaining ingredients, and add to large mixing bowl.
7. In a small bowl mix together the lemon juice, oil, and dill.
8. Add the dressing mix in with the other ingredients, and toss well.
9. Sprinkle in some salt to taste.
10. Now split the salad into four portions, and serve 1/4 of the salmon with each portion.
11. I usually remove the skin, and cut up the salmon when combining with the salad.

Notes

Make sure to get a cut of salmon that is thick.  Thicker cuts of salmon are known to have a higher concentration of omega 3 fatty acids.

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Try some of our other great tasting fresh salads:

• Grilled Watermelon and Honey Lime Salad
• Simple Summer Salad
• Easy Mediterranean Salad
• Spicy Potato Salad

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