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Grilled Dijon Citrus Salmon & Salad


  • Author: wellnesssleuth

Description

Grilled salmon is one of my all-time favorite recipes. It's healthy, flavorful, and easy to make. This Grilled Dijon Citrus Salmon recipe is a great variation of the classic grilled salmon. The Dijon mustard and citrus juices give the salmon a delicious tangy flavor, while the salad provides a fresh and crunchy contrast.


Ingredients

Scale

Ingredients:

Dijon Citrus Vinaigrette:

6 T. Extra Virgin Olive Oil
1 Lg. Lemon, juiced to yield 3 T. Fresh Lemon Juice
3 t. Dijon Mustard
Sea Salt & Black Pepper To Taste

Grilled Salmon:

4 4-oz. salmon filets (with skin so that it is crispy when cooked)
1 T. Extra Virgin Olive Oil

Sea Salt & Black Pepper To Taste

 

Salad

3 C. Mixed Salad Greens, torn into bite size pieces
1 Med. Avocado, pitted and sliced

1/2 C. sliced radishes

1/4 C. fresh dill

1/2 C. thinly sliced cucumber

1/4 C. crumbled blue cheese

Black Sesame Seeds, to taste (optional)

 

Salad Dressing

1/4 C. sour cream
1/2 Lg. Lemon, juiced
Sea Salt & Black Pepper To Taste


Instructions

Directions:

  1. Prepare Dijon citrus vinaigrette by whisking together olive oil, 3 T. lemon juice, and Dijon mustard together in a small bowl. Season to taste with sea salt and black pepper. Set aside.
  2. Season salmon filets with salt and pepper to taste. Spoon 1 tablespoon of Dijon citrus vinaigrette over each piece of salmon. Let rest for 5 minutes.
  3. Meanwhile, arrange lettuce, avocado, radishes, dill, cucumber on serving plates. Set aside.
  4. Heat one tablespoon olive oil in stove-top grill pan over medium heat. Add salmon filets and cook 3-5 minutes per side to desired degree of doneness.
  5. Add one salmon filet to each salad plate.
  6. Add a few dollops of salad dressing to each salad.
  7. Sprinkle each salad with blue cheese and sesame seeds.
  8. Lightly drizzle salmon (and salad) with additional Dijon Citrus Vinaigrette, if desired
  9. Enjoy.

Notes

The cook time for salmon depends on internal starting temperature and the thickness of the fillets. Fillets should flake easily with a fork when finished.

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