Grilled Salmon Salad

• 份量: 2 servings
• 活動時間: 15 minutes
• 總時間: 25 minutes

食材

8 oz salmon fillets, cut in 2 filets

2 teaspoons avocado oil

kosher salt and ground black pepper

2 cups romaine lettuce, roughly chopped

1 avocado, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, halved and sliced

1 cup kalamata olives

1/2 cup feta cheese

步驟

Prep Salmon

While your grill is pre-heating, place salmon fillets on a tray. Pat dry with a clean paper towel. Using a basting brush, brush on oil so the meat is lightly covered. Season with salt and pepper (approximately 1/4 teaspoon or so per fillet and a dusting of pepper).

Grill Salmon

Place skin side down over direct heat and close the grill. Reduce temp to approximately 375 degrees F (by opening the grill to put the salmon on the temp will drop quite quickly so just remember to manually turn down the heat). Let cook for 3-4 minutes (keep cover on).

Flip Salmon

Open grill and, using your metal spatula, try and carefully separate the skin from the flesh. The skin will most likely stick to the grates allowing you to get your spatula under the meat of the salmon. Then flip onto a different spot on the grill (still over direct heat) and close the grill. Sometimes, depending upon different variables, the meat will just refuse to separate. That’s okay. Don’t fight it too much and instead simply flip the salmon over and the skin can be removed after grilling. Let cook for 3-4 minutes longer or until it reaches an internal temp of 145 (using an internal meat thermometer) or until the meat at the thickest point turns opaque and flakes easily. Remove from grill and let sit 5 minutes.

Build Salads

Divide lettuce, avocado, tomatoes, onion, olives and feta cheese (if using) between to bowls. Place salmon on top. Serve with vinaigrette on the side. Enjoy!

營養

• 每份大小: 1/2 salad
• 卡路里: 541
• 總脂肪: 48.8 g
• 飽和脂肪: 8.4 g
• 反式脂肪: 0 g
• 膽固醇: 45.7 mg
• 鈉: 583.5 mg
• 總碳水化合物: 11.8 g
• 膳食纖維: 6.3 g
• 總糖: 2.7 g
• 蛋白質: 17.6 g