Fish Salad Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Place on a plate or shallow dish.

Make marinade

In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 3 tsp salt, and 1 tsp black pepper. Whisk briefly to combine.

Marinate fish

Brush or rub the marinade evenly over both sides of the fillets. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat grill or pan

Preheat an outdoor grill or a grill pan/skillet over medium-high heat and brush the grates or pan with a little oil to prevent sticking.

Grill fish

Place fillets on the hot grill or pan. Cook 3–5 minutes per side depending on thickness (fish is done when it flakes easily with a fork and registers 135–145°F / 57–63°C). Remove from heat and let rest 2–3 minutes, then flake into large pieces for the salad.

Prepare vegetables

While the fish marinates or cooks, wash and dry the lettuce and vegetables. Tear the lettuce into bite-sized pieces. Halve the cherry tomatoes, thinly slice the red onion and bell pepper, slice the cucumber, and shred the purple cabbage if not pre-shredded.

Assemble base

In a large bowl or on individual serving plates, arrange the torn lettuce as the base. Distribute the tomatoes, onion, bell pepper, cucumber, and purple cabbage evenly over the lettuce.

Add croutons and cheese

Sprinkle the croutons and shredded cheese over the vegetables, leaving space for the warm grilled fish on top.

Make dressing

In a small jar or bowl combine 3 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar (or lemon juice), 1 tsp Dijon mustard, 0.5 tsp honey, 0.5 tsp salt, and 0.25 tsp black pepper. Whisk or shake vigorously until emulsified.

Dress salad

Drizzle about half the dressing over the assembled salad and toss gently to coat the vegetables. Reserve the remaining dressing to add more at the table if desired.

Top with fish

Arrange the flaked grilled fish over the dressed salad. Spoon any resting juices from the fish over the top for extra flavor.

Finish and serve

Garnish with an extra grind of black pepper or a squeeze of lemon if desired. Serve immediately so the croutons remain crunchy and the fish is warm.