Pepper Grilled Faroe Island Salmon Over Mixed Greens Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Check for pin bones and remove with tweezers if needed. Place fillets skin-side down on a tray.

Make marinade: whisk together 3 tbs olive oil, 1 tbs fresh lime juice, 1 tsp minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika in a small bowl. Brush or spoon the marinade over the top of each fillet, coating evenly. Let rest at room temperature for 15 minutes (or refrigerate up to 30 minutes).

Prepare vegetables: Core and seed the red bell peppers, then cut into large flat pieces or 1/2-inch strips suitable for grilling. Peel and cut the red onion into 1/2-inch thick rounds or wedges that will hold together on the grill. Toss the cubed pineapple with 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp pepper.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly with neutral oil or brush vegetables with remaining 1 tbs olive oil.

Grill peppers and onion: Place peppers skin-side down and onion rounds on the hot grill. Grill the peppers until charred and softened, about 6-8 minutes per side for large pieces (reduce time if smaller strips), turning as needed. Grill onion until tender and charred at edges, about 3-4 minutes per side. Remove and set aside to rest; slice peppers into strips if left whole.

Grill pineapple: Place pineapple cubes (or slices if you cut rings) on the grill in a grill basket or on direct heat. Grill until golden and caramelized, about 2-3 minutes per side. Remove and keep warm with the vegetables.

Oil the grill grates or brush the salmon lightly with oil to prevent sticking. Place the marinated salmon fillets skin-side down over medium-high heat. Cover and grill undisturbed for 4-6 minutes depending on thickness (about 4 minutes for 1-inch thick fillets).

Flip the fillets carefully with a fish spatula and grill flesh-side for an additional 1-3 minutes until the salmon reaches an internal temperature of 125-130°F for medium-rare to medium, or longer to desired doneness. Remove from grill and let rest 3 minutes.

Make the dressing: In a small jar or bowl combine 3 tbs fresh key lime juice, 2 tsp honey, 1 tsp apple cider vinegar, 1/2 tsp Dijon mustard and a pinch of salt and pepper. Whisk together while slowly pouring in 4 tbs olive oil until emulsified. Taste and adjust honey or salt to preference.

Arrange greens: Divide 8 cups mixed greens among 4 plates or a large platter. Scatter chopped cilantro if using.

Top with vegetables and pineapple: Distribute the grilled red peppers, grilled red onion slices, and grilled pineapple evenly over the greens.

Place the salmon: Break each resting salmon fillet into large flakes or place each whole fillet on top of the greens and vegetables.

Dress and finish: Drizzle the key lime-honey vinaigrette lightly over the salads (about 1 to 1.5 tbs dressing per plate). Sprinkle 1/2 cup chopped cashews and 1/2 cup crumbled goat cheese evenly over all plates. Garnish with lime wedges on the side.

Serve immediately while salmon is warm. Leftover dressing can be stored refrigerated for up to 3 days.