Grilled Balsamic Glazed Salmon Salad
Ingredients:
for Marinade
4 tablespoons The Olive Tap’s Blood Orange Olive Oil, divided
4 tablespoons The Olive Tap’s Tangerine Balsamic Vinegar, divided
1 clove garlic, minced
1 teaspoon honey
1 teaspoons Dijon mustard
sea salt and fresh ground pepper to taste
4 (4 ounce) salmon fillets, skin on
8-10 cups spring mix salad greens
cherry or grape tomatoes
1 ripe avocado, cut into slices
Directions:
Add all marinade ingredients to a bowl, and whisk until emulsified. Reserve 3 Tbsp for drizzling over the salad.
Place salmon filets in a zip lock bag and cover with the marinade. Allow to marinate for about 30 to 45 minutes in refrigerator
When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove salmon from marinade and shake off excess. Discard remaining marinade.
Carefully place the salmon, skin side down, on the preheated grill, and cook about 3-4 minutes, then flip and cook another 3 minutes or until fish flakes easily with a fork. Let it rest to cool slightly for a couple of minutes before adding to the salad greens.
Salad:
Arrange spring mix, tomatoes and avocado on each of 4 serving dishes.
Place salmon on top of the salad and drizzle a little of the olive oil/balsamic vinegar mixture over top. Enjoy!
Recipe by Rick
Featured Products:
Blood Orange Olive Oil
Tangerine Balsamic Vinegar