A combination of fresh greens, cherry tomatoes and cheeses topped with grilled or roasted salmon, this salad supper is easy to prepare. CHRISTINE DE LESSIO/STAFF

Simple salmon salad mimics restaurant fare

Web posted April 21, 1999

 Grilled salmon salad recipe

By Karin Calloway
Columnist

Hot salmon on cool, crisp salad greens is perfect, light spring fare.

And, with today's recipe for grilled salmon salad, it's a meal you can have on the table in no time.

The salmon is given a quick marinade in bourbon, brown sugar, soy sauce and chopped scallions before being grilled or oven roasted. The greens are dressed with a tangy honey-mustard vinaigrette and are topped with the salmon, then with a scattering of grated Monterey Jack and Cheddar cheeses, cherry tomatoes and honey-roasted peanuts.

This is a salad reminiscent of those served in restaurants, but it's perfectly simple to prepare in the home kitchen. The flavorful salmon combines perfectly with the sweet and tangy honey-mustard dressing, and the honey-roasted peanuts add an intriguing crunch.

You can make this salad supper even simpler using products available at the grocery store. Substitute the bourbon salmon, available for $3.99 a piece from Publix's fresh seafood department. You also can purchase a bottle of prepared honey-mustard dressing as well as bagged salad greens and packaged, shredded cheese.

Grill or bake the salmon (it takes about 10 minutes in a 450-degree oven), combine the greens with the dressing and top with the embellishments.

Karin Calloway is a corporate chef and free-lance writer. FILE/STAFF

This is another recipe that makes great use of those grilling machines that are popular now. The total cooking time on your indoor grilling machine will be about five minutes.

Hot seafood on cold greens is an idea you can take to new heights at home. Try grilled tuna steaks on leafy greens tossed in Italian vinaigrette. Top it with black olives, capers, cherry tomatoes and red and green bell pepper strips. Or serve grilled shrimp atop your favorite bagged Caesar.

Feel free to make this salad low-fat by substituting bottled, fat-free honey-mustard dressing and reduced-fat or fat-free shredded cheese. Eliminate the peanuts or scatter them sparingly.

Serve your salad supper with warm bakery rolls, and you have a complete meal. For dessert, take advantage of the bounty of fresh strawberries available this time of year by making quick strawberry short cakes. Top sliced store-bought pound cake (fresh or frozen) with ice cream or frozen yogurt, then with some sliced fresh strawberries.

Grilled Salmon Salad

1/4 cup packed brown sugar

3 tablespoons bourbon whiskey

2 tablespoons soy sauce

2 scallions, chopped

4 salmon filets (about 1 1/4 pounds)

1/2 cup olive oil

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

2 tablespoons honey

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 bag salad greens

24 cherry tomatoes

1 cup shredded Monterey Jack and Cheddar cheese blend

1/2 cup honey-roasted peanuts

In a small bowl combine brown sugar, bourbon, soy sauce and chopped scallions. Place salmon filets in a zip-top plastic bag and pour marinade over. Marinate in the refrigerator 1 hour, or at room temperature for 15 minutes. Remove salmon from the marinade and grill over hot coals 5 minutes per side. (Or roast the salmon in a 450-degree oven for 10 minutes.)

While salmon cooks, combine olive oil, vinegar, mustard, honey, salt and pepper in a jar. Shake well. (This makes about 1 cup of dressing).

Place salad greens in a large bowl and toss with 1/2 cup of the dressing. Reserve remaining dressing for another use. Divide greens among 4 dinner plates. Top with the hot salmon, and garnish with the cherry tomatoes, shredded cheeses and honey-roasted peanuts.

Makes 4 servings.

Note: You can substitute store-prepared bourbon salmon for the salmon filets, brown sugar, bourbon, soy sauce and scallions. You can also substitute 1 bottle of honey-mustard dressing for the olive oil, red wine vinegar, mustard, honey and salt and pepper.

Karin Calloway is a corporate chef and free-lance writer. You can write her in care of The Augusta Chronicle, P.O. Box 1928, Augusta, Ga. 30913. Or send her an email to karingca@aol.com.