Summer Salmon Salad

5 from 5 votes

Peak summer stone fruit makes this Summer Salmon Salad true perfection with tons of avocado, strawberries and a delightfully refreshing lemon vinaigrette.

Prep Time2

Cook Time10

Total Time2 10

Course: Main Course

Cuisine: Mediterranean

Servings: people

Author: Gaby Dalkin

Ingredients

For the Salmon

2 lemons, juiced
½ cup olive oil
4 cloves garlic, minced
Kosher salt and freshly cracked black pepper to taste
1 pound salmon

For the Lemon Vinaigrette

1 lemon, juiced
2 tablespoons red wine vinegar
2 cloves garlic, finely chopped
1 small shallot, finely chopped
½ cup olive oil
kosher salt and freshly cracked black pepper

For the Salad

1 cup diced peaches
1 cup diced nectarines
1 cup charred corn
½ cup diced strawberries
2 avocados diced
2 heads romaine lettuce shredded

Instructions

For the Salmon

In a large zip-top bag, combine the marinade ingredients. Add the salmon, zip the top of the bag and give it a quick shake to combine. Refrigerate for at least 1 hour and up to 12.
Preheat a cast iron pan or grill to medium high heat. Remove the salmon from the marinade and grill for 3-4 minutes skin side down, then flip and cook for an additional 3 minutes until each side is crispy, but not overcooked. Remove and set aside to rest. Remove the skin and flake the salmon before adding to the salad.

For the Salad

Whisk together the vinaigrette ingredients in a small bowl. Combine the shredded lettuce with ½ the vinaigrette and toss to combine.
Combine the fruit and corn and toss with the remaining vinaigrette. Taste and adjust salt and pepper as needed
Divide the dressed lettuce evenly amongst 6 bowls and top with a hefty portion of the diced Avocado, flaked salmon and fruit/corn mixture.

Nutrition