Grilled Salmon Salad with Blueberries and Figs
This Grilled Salmon Salad features fresh figs, blueberries and mixed greens. Add a sliced avocado for healthy fat and dress it with a light honey-balsamic vinaigrette.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
- 1 16 oz. wild salmon fillet (enough for 4 servings)
- 2 tsp oil
- 1 tbsp honey or maple syrup
- salt and pepper
- 8 cups fresh salad greens
- 2 cups fresh blueberries
- 8 fresh figs
- 2 avocados
Honey Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 2 tsp Dijon mustard
- 1/3 cup extra-virgin olive oil
- coarse sea salt and pepper to taste
Toss freshly washed greens with honey-balsamic vinaigrette and arrange on serving plates.
Top with fresh quartered figs, blueberries and sliced avocado.
Brush salmon fillet with 2 teaspoons oil, sprinkle with salt and pepper. Place skin side down diagonally on the grate of your gas grill. Lower the lid and cook for 2 - 4 minutes.
Gently lift the fillet with a fish turner. If it releases, carefully flip it over to the other side. If not, let it cook a little longer, then try again. Lower the lid and grill for 5- 7 minutes on the other side or until fish is no longer opaque, it flakes easily with a fork, or it has reached an internal temperature of 125°F.
Brush with 1 tablespoon honey or maple syrup and grill 1 - 2 minutes more. Remove from heat and let rest for 5 minutes.
Slice salmon into bite-sized pieces and arrange on salad. Drizzle with honey-balsamic vinaigrette.
Calories: 440kcal | Carbohydrates: 50g | Protein: 4g | Fat: 28g | Saturated Fat: 3g | Sodium: 46mg | Potassium: 934mg | Fiber: 11g | Sugar: 32g | Vitamin A: 1240IU | Vitamin C: 37.8mg | Calcium: 67mg | Iron: 1.7mg