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Want to eat more fish but need a little nudge? This Grilled Salmon Salad with spring greens and edible flowers is one of my favorite ways to eat fresh fish like salmon, ahi, or halibut. This meal is low carb, gluten free, paleo, whole 30, Weight Watchers friendly, and really satisfying. It's dang pretty, too.


Servings

serves 2

Total time

0 minutes


Ingredients

  • ⅔ pound fillet of salmon, ahi tuna, halibut, or fish of your choice, or 1/3 pound per serving
  • olive oil ((divided))
  • salt and fresh cracked black pepper
  • radicchio or red endive leaves (washed and dried)
  • salad ingredients
  • red endive or radicchio lettuce
  • mache or other spring greens
  • radishes, quartered or sliced
  • strawberries, hulled and cut in half
  • small cherry tomatoes (halved)
  • small pickling or Persian cucumbers, sliced lengthwise in thin ribbons
  • red onion, very thinly sliced
  • assorted edible flowers like pansies or marigold petals for garnish
  • dressing
  • olive oil and vinegar in equal parts
  • minced garlic
  • grainy mustard
  • honey
  • salt and pepper


Method

  1. Heat a grill pan on medium high for several minutes so it gets really hot. Brush the salmon with olive oil, and season with salt and pepper on both sides. Sear the fish for 3-6 minutes on each side, or until it flakes easily with a fork. Set aside.
  2. Arrange the lettuces and veggies in a wide shallow bowl, and place the fish in the center. Garnish with edible flowers and fresh herbs, if you like. Drizzle with dressing just before serving.
  3. For the dressing, whisk together the oil and vinegar with the other ingredients to taste.

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