Grilled Salmon and Spinach Salad

recipe
The elements in this salad make a great appetizer, too. Just top a crostini with a little spinach, a bite of grilled salmon, and a drizzle of the vinaigrette.

Andrea's wine pick: Go with a snappy, citrusy Aussie Chardonnay to complement the vinaigrette and stand up to the salmon: Lindemans Bin 65 Chardonnay 2004 ($7.99) is just right for this salad.

Yield:

Makes 6 servings (serving size: 1 fillet and 1 1/3 cups salad)

Recipe Time

Prep: 15 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 375
Fat 18 g
Satfat 3 g
Monofat 8 g
Polyfat 6 g
Protein 41 g
Carbohydrate 13 g
Fiber 3 g
Cholesterol 107 mg
Iron 3 mg
Sodium 237 mg
Calcium 47 mg

Ingredients

Vinaigrette:
1/3 cup lemon juice (about 2 lemons, preferably Meyer)
2/3 cup fresh orange juice (use 1 large navel orange)
2 tablespoons minced shallots
1 1/2 cups extra-virgin olive oil
1 teaspoon lemon zest
1 teaspoon orange zest
1 tablespoon honey
1 teaspoon sea salt or table salt
1/4 teaspoon freshly ground black pepper
Salad:
6 cups bagged baby spinach leaves (about 6 ounces)
1 pint cherry tomatoes, halved
1 1/2 cups fresh corn kernels
1/4 cup vinaigrette
Salmon:
6 skinless salmon fillets (each 5 to 6 ounces and 1 inch thick)
Extra-virgin olive oil for misting
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh chives, for garnish

Preparation

1. Pour the citrus juices into a bowl, and add the minced shallots. Slowly whisk in 1 1/2 cups olive oil to form a smooth emulsion. Add the citrus zest and honey, and season with 1 teaspoon salt and 1/4 teaspoon pepper. (This makes about 2 1/2 cups of vinaigrette; it can be refrigerated, tightly covered, for up to 2 weeks.)

2. Preheat a grill or grill pan over medium-high heat.

3. While the pan is heating, make the salad: In a large bowl, combine the spinach, tomatoes, and corn. Drizzle 1/4 cup of the vinaigrette over the salad to dress the vegetables lightly, and toss well. Arrange the salad on a platter or individual plates, and set aside.

4. Lightly coat the salmon on both sides with an olive oil mister (or drizzle olive oil on it); season with salt and pepper. Place on the hot grill pan; grill, turning once, until golden brown on both sides and medium-rare in the center, about 8 minutes.

5. Remove salmon fillets from the pan, and place them on top of the salad, or divide among individual salads. Sprinkle chives on top. Serve at once.

Michael Chiarello,

Health

May 2006