Recipe: Oregon Summer Salad with Grilled Salmon
- 1 Tablespoon olive oil
- ¾ pound wild salmon or arctic char, cut into 2 fillets
- ½ pound asparagus, trimmed
- ½ tsp coarse sea salt
- ¼ tsp freshly ground black pepper
- 3 cups loosely packed arugula or other salad greens
- ½ cup blueberries
- ½ cup chopped toasted hazelnuts (I used walnuts)
- ½ cup crumbled goat cheese or feta cheese
- ⅓ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 heaping Tbsp Dijon mustard
- Preheat the grill to medium-high or preheat the broiler with an oven rack set on the upper shelf. Drizzle the oil over the salmon and asparagus and sprinkle with salt and pepper. Grill the salmon until opaque, 2-3 minutes per side, depending on the thickness of the fillet.
- At the same time, grill the asparagus, rotating frequently, until lightly charred, 3-4 minutes. Remove to a clean plate.
- Alternatively, place the salmon and asparagus on a baking sheet lined with foil. Cook under the broiler until the salmon is opaque, 6-10 minutes (depending on the thickness of the fillet), and the asparagus is lightly charred, 3-4 minutes (rotating frequently). If the asparagus are done, but the salmon needs more time, remove the asparagus to a cutting board and return the salmon to the oven.
- Pile 2 large salad bowls with the arugula or salad greens. Top with the blueberries, hazelnuts, and cheese. Slice the asparagus into 2-inch pieces.
- Make the dressing by combining the oil, vinegar, and mustard in a glass jar with a lid. Shake vigorously until emulsified.
- Top each salad with a salmon fillet and the asparagus and drizzle with the dressing.
- Serve with a slice of crusty bread, if desired.