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Grilled Salmon with Arugula, Watermelon and Kalamata Olive Salad

Posted by Cynthia on 8/20/2015 to Recipes


Serves 4 – approximately 460 calories per serving

Salad

6 cups cubed seedless watermelon

¾ cup pitted kalamata olives halved

½ cup red onion sliced very thin

6-8 oz baby arugula

Salmon

4 salmon fillets 6 oz each – skin on

Extra virgin olive oil

Sea salt and fresh ground pepper (to taste)

Vinaigrette

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

½ teaspoon ground cumin

1 tablespoon sugar

1/3 cup sherry vinegar

2/3 cup extra virgin olive oil

Sea salt and fresh ground pepper (to taste)

Salad

Toss watermelon, olives, red onion and baby arugula together and chill in the refrigerator.

Vinaigrette

Combine spices and sugar in a small bowl. Whisk sherry vinegar and EVOO together and add spice/sugar mixture, whisk until combined. Add sea salt and fresh ground pepper to taste, and whisk to combine.

Grilled Salmon

Rinse and pat dry salmon fillets. Rub both sides of salmon fillet with EVOO. Season fillets with sea salt and fresh ground pepper to taste. Oil grates of grill liberally so skin of salmon does not stick. Grill salmon skin side down on medium heat until fat of salmon turns from clear to opaque (approximately 7-8 minutes) . Carefully run a spatula between the skin and the salmon and flip the fillet (now skinless) to the other side but still resting on the skin on the grill. Grill another 7 minutes until done. (Fish should flake easily but not be dried out.)

Toss ½ cup of vinaigrette with salad (waiting until salmon is done) and serve salmon on top of the salad. (leftover salad dressing will keep for 2 weeks in refrigerator)