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.

Author

Lior Lev Sercarz

Servings

4

Category

Main Course

Ingredients

• 1 pound boneless skinless filet of salmon, cut into 2 pieces for easy handling
• 1 tsp fine sea salt
• 1 Tbsp olive oil
• 1 Tbsp Mousa blend
• -
• 2 lemons, cut in half
• 1 bunch of dinosaur kale, stemmed and rinsed
• 1 bunch of asparagus, ends trimmed and rinsed
• Olive oil and fine sea salt for grilling
• -
• 2 Tbsp olive oil
• 2 Tbsp lemon juice from grilled lemon
• 1 tsp Mousa blend
• 2 Tbsp capers

Directions

1. Preheat the grill to medium-high heat.
2. 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.
3. 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.
4. Lightly drizzly the kale and asparagus with olive oil and a few pinches of salt to coat - massaging as needed,
5. 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.
6. While the lemons are grilling, quickly grill the kale leaves, they only take a minute or two.
7. Grill the asparagus until just barely tender and remove.
8. To platter the salad, cut the asparagus and kale pieces into 2” pieces.
9. Gently flake the salmon around the platter.
10. Juice the lemons and stir the remaining vinaigrette ingredients together.
11. Drizzle over the platter of salmon and enjoy warm.