Description
Fresh, colorful, and bursting with summer flavor, this Salmon Salad combines grilled salmon, sweet corn, ripe tomatoes, peppery arugula, and a vibrant basil vinaigrette.
Ingredients
Salmon
- 1 1/2 pounds fresh salmon filets
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon lemon zest
- 1/2 teaspoon sugar (optional)
Basil Vinaigrette (OK to make this ahead)
- 2 cups fresh basil leaves
- 2/3 cup olive oil
- 2 tablespoons white wine vinegar
- 2 garlic cloves
- 2 tablespoons shallots
- 1 tablespoon water
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Veggies
- 3 ears of corn on the cob
- 1 1/2 pounds fresh tomatoes, sliced in wedges
- 1/4 of a red onion, cut into thin slices (feel free to soak in salted water to remove bitterness, drain)
- 5 ounces arugula (4-5 cups packed)
- 1/2 cup fresh basil for garnish
Instructions
- Dry-rub salmon. Mix salt, pepper, garlic powder, onion powder, smoked paprika, lemon zest, and sugar in a small bowl. Spray or brush salmon with olive oil. Sprinkle spice mix evenly over the fillets.
- Make basil vinaigrette. In a blender or food processor, blend basil, olive oil, white wine vinegar, garlic, shallots, water, salt, and black pepper until mostly smooth.
- Grill. Heat grill to medium-high. (450F) Brush corn with olive oil and sprinkle with salt. Sear for 10 minutes, turning every few minutes. Place the seasoned salmon on the greased, hot grill. Check after 2-3 minutes for grill marks, then turn. Continue grilling for a few more minutes, to medium (or your preferred doneness), and turn the heat off.
- Assemble the salad. Cut the kernels off the grilled corn and cut the salmon into bite-sized pieces. Arrange arugula on a platter or shallow serving bowl (or on individual salad plates), drizzle with a little vinaigrette (or toss in a bowl and then place on the platter), then layer the tomatoes, onions, and salmon on top of the arugula. Spoon more salad dressing over the top and sprinkle with torn basil leaves.
- Serve with lemon wedges, crusty bread, focaccia bread, sourdough crackers, rustic seed crackers, or with side of quinoa or roasted potatoes.
Notes
No Grill? While we do prefer this grilled, you can bake the corn and salmon at 400F on a parchment-lined sheet pan. Corn will take roughly 20-25 minutes; salmon will take 10-15 minutes depending on thickness. I would give them an extra brushing of olive oil (or use olive oil spray). A grill pan works too!
Leftovers. Store leftover salad in an airtight container in the refrigerator up to 1-2 days; best if the dressing is separate.
Leftover dressing will keep up to 5 days – and so many ways to enjoy it: Mix into mayo or yogurt for a basil aioli or creamy dip, use on pasta salad, or drizzle on grilled summer vegetables or potatoes.
Nutrition
- Serving Size: Dinner-Sized portion
- Calories: 488
- Sugar: 12.7 g
- Sodium: 394 mg
- Fat: 24 g
- Saturated Fat: 3.8 g
- Carbohydrates: 31 g
- Fiber: 5.2 g
- Protein: 44 g
- Cholesterol: 86.9 mg
