Salmon, Kale, and Asparagus Salad
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.
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
- 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
Marinating the Salmon – ideally overnight
Preparing the vegetables
Grilled Lemon Vinaigrette
Directions
- Preheat the grill to medium-high heat.
- 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 salad, 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.
Recipe Video
Recipe Note
Recipe Notes
Check out some other grilling recipes:
Lamb Kebabs with Fennel and Peppers
Of course, the salmon and vegetables can easily be roasted in a pan as well.
We are big fans of Prime 6 Charcoal. They have a dream to build a sustainable product while grilling and spending plenty of time with delicious food, family, and friends. Check out their sustainability efforts here and give them a try.
Questions? Contact helen@laboiteny.com
