Grilled Salmon Salad with Raspberry Vinaigrette
Homemade raspberry dressing? You bet. Prep it a day ahead and this easy salmon salad will come together in no time.
Ingreadients :
- 2 cups fresh raspberries
- 3 tablespoons red-wine vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon zest, plus more for garnish
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 4 4- to 5-oz skinless center-cut salmon fillets, 1 inch thick, thawed if frozen
- Cooking spray
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 6 cups lightly packed fresh baby spinach (4 oz.)
- 2 cups fresh raspberries
- ½ cup crumbled reduced-fat feta cheese (2 oz.)
- ¼ cup chopped toasted walnuts
Step by Step :
- To prepare vinaigrette: Combine 2 cups raspberries, vinegar, sugar and mustard in a small saucepan. Bring to a boil. Reduce heat and simmer, uncovered, until the berries have broken down and the mixture is slightly thick, 8 to 10 minutes. Let cool slightly.
- Press the mixture through a fine-mesh sieve set over a bowl; discard seeds. Stir in lemon zest, 1/4 tsp. salt and 1/8 tsp. pepper. Let cool completely. If desired, thin with a little water.
- To prepare salad: Preheat grill to medium.
- Oil the grill rack. Pat salmon dry, lightly coat with cooking spray and sprinkle with salt and pepper. Grill the salmon, covered, turning once, until it flakes easily, 7 to 10 minutes.
- Combine spinach and half the vinaigrette in a large bowl; toss to coat. Divide among 4 plates. Top with the salmon, raspberries, feta and walnuts. Drizzle with the remaining dressing. Garnish with lemon zest, if desired.
