Fabulously Delicious: Grilled Salmon Salad with Citrus Vinaigrette
Right now, the weather is simply perfection.
However, it won’t be long until we hit those triple digits and won’t want to leave our perfectly air conditioned homes.
When the temps hit those mid-seventies outside, I start whipping up some fabulous salads to get me in that Springtime mood and this particular salad is one of my ABSOLUTE favorites! The base is versatile with you being able to throw any type of protein you desire on top! I specifically like grilled salmon - hot or cold, but it’s your choice!
This recipe is VERY simple to throw together and so worth it!
TIP: Read through the recipe first - It’s always helpful!
2 (5oz.) Salmon Filet
What’s Gaby Cooking “Go To Blend” Seasoning
Juice of Half a Lemon
*If you don’t have the WGC’s seasoning, Salt, Pepper, & Garlic Powder work perfect!
5 oz. Fresh Arugula
1 cup Cherry Tomatoes, Sliced
1/2 cup Red Onion, Sliced
1 cup Garbanzo Beans, Drained & Rinsed
1/2 Avocado, Sliced or Diced (your pref!)
4 tablespoons Crumbled Goat Cheese
2 tablespoons Bacon Bits (I Swear by Hormel)
1 cup of Croutons
1/4 cup Red Wine Vinegar
1/2 cup Olive Oil
1 Orange, Freshly Squeezed
1 Clove Garlic, Minced
1 Small Shallot, Chopped (omit if you’d like)
Dash of Onion Powder
1/2 teaspoon Salt
1/8 teaspoon Pepper
I like to start with the dressing first. To make the dressing, add all of the ingredients for the citrus vinaigrette into a mason jar, close the lid and shake, shake, shake! Shake it until all of the ingredients are blended. If you don't have a mason jar, you can put everything in a bowl and whisk it together. Works just the same! Taste the dressing and add a little more salt and pepper if desired! Dressing done! (Tip-don't store the leftover dressing in the fridge, it will harden. Keep it out on the counter, it'll be just fine for a couple days!)
Prep the salmon by sprinkling the WGC seasoning (or desired seasoning) and pepper on both sides. We’ll come back to the lemon. Heat the grill or a griddle pan over medium-high heat, then spray with non-stick spray just before putting the salmon on. Place the salmon skin down first, and grill the salmon for about 5-7 per side or until opaque throughout and it flakes easily with a fork. Squeeze lemon on both sides while it’s grilling.
Divide all the salad ingredients into two bowls or plates. Place about 2-3 cups of arugula into each bowl or plate. Top with cherry tomatoes, red onions, garbanzo beans, avocado, goat cheese, bacon bits, croutons then finally the grilled salmon.
Once everything is in the bowl, give your dressing another shake or stir! When you're ready to eat, drizzle the dressing over top and dive in!
Be proud of yourself for making this delicious meal and ENJOY!
I’m telling you, this salad is so so good and I just know you will be making it again!! Hope you love it as much as I do!