Short Smoked Grilled Salmon Salad Recipe
bright red tomatoes, thin beans & field greens w. champagne vinaigrette... Laura Chenel goat cheese, add $1.
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Ingredients
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Salmon & Smoking
Vegetables & Greens
Champagne Vinaigrette
Finish & Optional
Method
Salmon & Smoking
Prepare grill and wood chips
Soak wood chips in water for at least 30 minutes. If using a gas grill, heat one side to medium-high and leave the other side off for indirect cooking. For a charcoal grill, bank coals to one side. Right before grilling, drain chips and place in a smoker box or wrap in foil with holes poked in top; place over heat to create smoke.
Season salmon
Pat the salmon fillets dry with paper towels. Rub both sides with 1 tablespoon olive oil, then season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Let rest 5 minutes.
Short smoke and grill
Place salmon skin-side down on the cooler (indirect) side of the grill. Position the smoker box or foil packet over the hot side to generate smoke. Close the lid and let the salmon smoke for 6–8 minutes to pick up a light smoky flavor. After smoking, move the fillets briefly over direct medium-high heat, skin-side down, and sear 1–2 minutes to crisp the skin and add grill marks. Flip for 10–20 seconds if desired; aim for internal temperature of 120–125°F for medium-rare to medium (residual heat will continue cooking). Remove from grill and let rest 3–4 minutes.
Vegetables & Greens
Blanch the thin green beans in boiling salted water for 1½–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. Quarter or halve the tomatoes if needed. Combine 5 cups mixed field greens, blanched beans (6 oz), 1 cup tomatoes, and 1 tablespoon very thinly sliced shallot in a large bowl. Toss gently to mix.
Champagne Vinaigrette
In a small bowl or jar, whisk together 2 tablespoons champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gradually whisk in 4 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning. Optionally add a squeeze of the lemon wedge for brightness.
Dress the salad just before serving: drizzle about 2–3 tablespoons vinaigrette over the greens and vegetables and toss gently to coat. Reserve any extra vinaigrette for additional servings.
Finish & Plating
Divide the dressed greens and vegetables among 2 plates (or one large platter). Break the rested salmon into large flakes and place on top of each salad portion, skin-side down for presentation.