Grilled Salmon And Chilled Shrimp Louie Recipe
Asparagus, cucumber, tomato, artichokes, lettuce, hard-cooked egg, smoked paprika, 1000 island dressing
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Grill the Salmon
Preheat your grill to medium-high heat. Season the salmon fillets with salt and smoked paprika. Place the salmon on the grill skin-side down and cook for about 6-8 minutes, or until the skin is crispy and the fish is easily flaked with a fork. Flip and grill for an additional 2-3 minutes. Remove from the grill and set aside to cool.
- 2
- 3
Prepare the Asparagus
While the shrimp are cooling, blanch the asparagus in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into an ice bath to stop cooking. Once cool, drain and cut into 2-inch pieces.
- 4
Assemble the Salad
In a large serving bowl, layer the torn lettuce, diced cucumber, halved cherry tomatoes, quartered artichoke hearts, and blanched asparagus. Arrange the grilled salmon on top and add the chilled shrimp.
- 5
Garnish and Serve
Top the salad with quartered hard-cooked eggs, sprinkle with additional smoked paprika if desired, and drizzle with Thousand Island dressing before serving. Toss gently if preferred.