Ingredients: 
  • 1 navel orange
  • 1 lemon
  • 1 salmon fillet, about 1 1/2 to 2 pounds
  • 1/4 cup chopped shallots
  • 1 clove garlic
  • 4 tablespoons balsamic vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon fresh rosemary
  • 1/2 cup pitted black olives
  • 1/2 cup Kalamata olives
  • 1/4 cup pitted green olives
  • 1 red pepper, seeded and cut into quarters
  • 1 green pepper, seeded and cut into quarters
  • 4 cups washed baby salad greens
  • 1 medium cucumber, seeded and sliced
  • 12 cherry tomatoes, cut in half
  • Dressing
  • Salad
Instructions:
  1. Zest orange and lemon into a shallow dish.
  2. Slice orange and lemon in half and squeeze out all juice. Remove any seeds. Add juice to zest.
  3. Place salmon fillet in marinade.
  4. Cover and refrigerate for 30 minutes.
  5. In a food processor, combine shallots, garlic, vinegar, olive oil, salt, pepper and rosemary. Blend for just a few seconds.
  6. Add olives and bell peppers. Pulse until finely diced.
  7. Heat the grill to medium-hot.
  8. Grill salmon for about 10 minutes per inch of thickness. Turning is not necessary. Salmon is done when it turns a light pink color throughout.
  9. In a large serving bowl, toss salad greens with cucumbers and tomatoes.
  10. Top with dressing.
  11. Slice salmon fillet into small strips and lay on top of salad.
Nutritional Info:
Per Serving (Serves 4): 510 calories (310 from fat), 34 g total fat, 5 g saturated fat, 95 mg cholesterol, 770 mg sodium, 15 g carbohydrates, (3 g dietary fiber, 7 g sugar), 36 g protein.
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