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Roasting a crisp filet of salmon over an open flame with a great smokey flavor (and no sticking) is such a satisfying way to make a meal. While the grill is on, the vegetables and especially the lemons, get a quick pass for a delicious warm salad complete with grilled lemon and caper vinaigrette.
Round out your Father’s Day Table with Lamb Kebabs with Fennel and Peppers and Grilled Greek Salad (see Recipe Notes below).
Salmon, Kale, and Asparagus Salad with Grilled Lemon and Caper Vinaigrette
Roasting a crisp filet of salmon over an open flame with a great smokey flavor (and no sticking) is such a satisfying way to make a meal. While the grill is on, the vegetables and especially the lemons, get a quick pass for a delicious warm salad complete with grilled lemon and caper vinaigrette.
Ingredients
Marinating the Salmon – ideally overnight
1 pound boneless skinless filet of salmon, cut into 2 pieces for easy handling
Ideally the salmon should be marinated overnight but at least 1 hour before grilling to give the spices time to hydrate and marry with the salmon.
On the hottest part of the grill, grill the salmon 3-5 minutes per side for a nice roasted sear and medium rare in the center. Remove the pieces to a plate to rest.
Lightly drizzly the kale and asparagus with olive oil and a few pinches of salt to coat - massaging as needed,
Place the lemons on the grill, cut side down, to get a nice grilled flavor. Flip onto the skin side to continue warming through and remove to the salmon platter when ready.
While the lemons are grilling, quickly grill the kale leaves, they only take a minute or two.
Grill the asparagus until just barely tender and remove.
To platter the salat, cut the asparagus and kale pieces into 2” pieces.
Gently flake the salmon around the platter.
Juice the lemons and stir the remaining vinaigrette ingredients together.
Drizzle over the platter of salmon and enjoy warm.
Of course, the salmon and vegetables can easily be roasted in a pan as well.
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