1/4 cup minced green onions (white and pale green parts only)
1/4 cup pine nuts
How to Make It
Rinse salmon and pat dry. In a bowl, mix brown sugar, cumin, chili powder, and 1 teaspoon each salt and pepper. Place salmon in bowl and rub pieces all over with spice mixture. Cover and chill at least 30 minutes or up to 4 hours.
Lay salmon on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until a thermometer inserted in center of thickest part reads 140°, 6 to 8 minutes total.
Meanwhile, divide salad mix equally among four plates. Place a piece of salmon on each mound of greens. Drizzle salads equally with tomato vinaigrette and sprinkle evenly with goat cheese, green onions, and pine nuts. Add salt and pepper to taste.
My goodness, I can't believe I didn't review the one sooner! I've been making it for the past several months and my husband and I LOVE this recipe!! It is sooooo delicious and easy to put together. The only thing I tweaked was adding a little bit of sugar to the vinaigrette so it wasn't so tart. Other than that, this is THE perfect salmon salad. I used the spice rub (it's to die for) on salmon and grill it, serving it with veggies and quinoa for another option. A must try that is sure to become a favorite!
This was a delicious way to serve salmon. Loved the whole thing and it was a hit with the husband and son. Just like eating at a fine restaurant but in the comfort of my own home. I will be making this dish again. The only thing i did different was use minced garlic in place of shallots in the vinaigrette. I did not serve anything else with the meal. The presentation was really nice too. My husband said it looked like I was a professional chef. That was a huge compliment because I am not a chef. If you like Salmon You Must Try this!
Very, very good. Uncomlicated recipe that has great flavor. Perfect for summer dinner. Both teen kids loved it too. I added a little bit of fresh lime juice, garlic powder and chopped avocado to the dressing/salad. Served with oven roasted potatoes seasoned with paprika, pepper, garlic, parsley with just a touch of bacon bits.. So good.
So summery and delicious! The tomato vinaigrette was extremely tasty and the Indian-esque salmon marinade worked well with it. The creamy goat cheese was the perfect counterpoint to the acidic tomato and savory salmon. Subbed walnuts for pine nuts. My boyfriend and I loved every bite. Word to the wise - high heat on my gas grill blackened my little salmon pieces after six minutes, but it was okay, as they were just as delicious - if a little crunchy. My bigger pieces were okay. Maybe I'd do four minutes per side on medium high heat.
I have made this recipe several times, and it is a wonderful combination: delicious and easy. It's also a great dish to prepare for company because, aside from cooking the fish, you can do everything ahead of time.
Since I don't have a grill, I simply put the salmon under the broiler for 3-4 minutes each side. I'm sure it would be even better grilled, but this works well.
I really recommend sticking the the goat cheese, rather than substituting feta as some other reviewers recommend. The recipe is a perfect balance of sweet/spicy and acidic/creamy, and I feel you really need a mild, creamy cheese to maintain that balance.
This was fantastic! I was looking for another way to use salmon and thought this looked interesting. I substituted feta cheese for the goat cheese but did everything else as noted. The tomato dressing was a nice compliment and everyone in my family ate it (even my 4 and 6 yr old sons!). I really liked the combination of warm salmon in the salad.
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