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Grilled Salmon Salad

For a cool summer supper, try this fresh-tasting grilled salmon salad. Lightly dressed with tangy raspberry vinegar, it gets a little crunch from onion and celery. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    4 servings

Ingredients

  • 1-1/2 pounds salmon fillets (1 inch thick)
  • 2 celery ribs, chopped
  • 1/2 cup finely chopped red onion
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • DRESSING:
  • 1/4 cup raspberry vinegar
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Cut salmon fillets widthwise into 4-in. pieces. Grill, covered, on an oiled rack over medium-hot heat or broil 4 in. from the heat until fish just begins to flake easily with a fork, 12-15 minutes. Cover and refrigerate for 1 hour.
  • Bone, skin and flake salmon; place in a large bowl. Add celery, onion and dill. Combine the dressing ingredients; pour over salad and gently toss to coat. Serve immediately or cover and refrigerate; stir before serving.

How to store grilled salmon salad

After you've made this salad, be sure to eat as quickly as possible. Cooked fish keeps for two to three days in the fridge, however, dressed salads are best eaten quickly. If you keep the components separate, we recommend these produce containers designed specially to keep lettuce and other veggies fresh.

What do you serve with salmon salad

This salad is a great light meal. Feel free to serve it up just as written. Homemade rolls would be a welcome accompaniment.
Nutrition Facts
1 cup: 312 calories, 19g fat (4g saturated fat), 85mg cholesterol, 397mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

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