Sunrise Sky

Grilled Salmon Salad on Onion Sprout Bed

Recipe_GrilledSalmonSalad INGREDIENTS

  • 1 lb. fresh salmon fillet, with skin on
    olive oil for grilling
    salt & pepper to taste
  • 1/2 cup celery, diced
  • 1/2 cup red bell pepper, diced
  • 1 tablespoon capers
  • 1 tablespoon raspberry vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 2.5 oz pack JONATHAN”S Micro Onion Greens

Cut salmon into 4” wide slices. Rub them with olive oil and sprinkle with salt and pepper. Heat grilling pan until hot and wipe with olive oil. Cook the fillets on the grilling pan for 5 – 7 minutes per side until they are rare. Plate, cover and chill in refrigerator until cold and very firm. When cold, remove skin, break the fillets into chunks and place in a medium sized mixing bowl. Add all of the remaining ingredients except onion greens. Return to refrigerator until time to serve. On a serving platter, make a bed of onion greens. Spoon salmon salad onto onions.
Recipe Serves 8

Grilled Salmon Salad Rollup

Serve the above Salmon Salad in a roll-up or pita pocket with onion micro greens for a hearty party sandwich.

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