Wood Grilled Salmon Salad (gf) Recipe

Rinse and spin-dry the spring mix; transfer to a large serving bowl and chill while finishing other components.

Peel (optional) and thinly slice the cucumber into half-moons until you have about 1/2 cup; add to the bowl.

Thinly slice the red onion into rings, separate and add 1/4 cup to the bowl with the spring mix and cucumber.

Pat the salmon fillets dry with paper towels. Brush both sides with 2 tbs olive oil and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Preheat a wood-fired grill, gas grill with wood plank, or charcoal grill to medium-high heat (about 425°F/220°C). Oil the grill grates lightly to prevent sticking.

If using a plank, soak a cedar plank for 30 minutes beforehand; place salmon skin-side down on the plank or directly on the grill grates.

Grill salmon skin-side down for 4–6 minutes (depending on thickness) without moving, then flip and grill 2–4 minutes more until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Total time ~8–10 minutes. Remove from grill and let rest 3 minutes.

Squeeze the juice of half a lemon over the salmon after resting, then flake into large pieces or leave whole to place on salad.

While the salmon rests, toast 1/4 cup sliced almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a small bowl to cool.

Measure 1/4 cup crumbled Gorgonzola and 1/4 cup dried cranberries and set aside.

Place 1/2 cup raspberries, 3 tbs extra-virgin olive oil, 2 tbs red wine vinegar, 1 tbs honey, 1 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper in a blender or jar for an immersion blender.

Blend at medium speed until smooth. Taste and adjust seasoning. If the dressing is too thick, add up to 1 tbs warm water to reach desired consistency.

Strain the vinaigrette through a fine-mesh sieve into a bowl if you prefer a seed-free dressing, pressing solids with a spoon. Refrigerate briefly if not using immediately.

Drizzle about half of the raspberry vinaigrette over the chilled spring mix and gently toss to coat. Reserve the remaining vinaigrette for serving.

Arrange the dressed salad on two plates or a serving platter. Top evenly with the grilled salmon (whole fillets or flaked pieces).

Scatter the toasted almonds, crumbled Gorgonzola, and dried cranberries over the salad.

Finish with additional cracked black pepper and a light squeeze of lemon if desired. Serve immediately with reserved vinaigrette on the side.