Spinach Salad with Grilled Salmon and Strawberries recipe
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Ingredients
- 4 tablespoons extra-virgin olive oil 4 tablespoons high-quality balsamic vinegar 1 teaspoon Dijon mustard salt and ground black pepper to taste 1 pound salmon filets, with skin salt and pepper to taste 1 (5 ounce) package fresh baby spinach 1 medium red bell pepper, chopped 8 medium fresh mushrooms, sliced 16 large fresh strawberries, sliced 4 tablespoons chopped pecans 4 slices cooked bacon, crumbled
Nutrition Info
- 454 caloriescarbohydrate: 13.5 gcholesterol: 76 mgfat: 31.2 gfiber: 3.8 gprotein: 30.5 gsaturatedFat: 5.1 gservingSize: -sodium: 393.6 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Spinach Salad with Grilled Salmon and Strawberries
Directions
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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.