Salad Du Jour Recipe

Marinate salmon

Pat salmon dry with paper towels. In a small bowl combine 3 tbs olive oil, minced garlic, lime zest, 2 tsp black pepper and 1.5 tsp kosher salt. Rub mixture evenly over both sides of each fillet. Refrigerate, uncovered or loosely covered, for 15–30 minutes while preparing other components to let flavors meld.

Bring salmon to near room temperature (remove from fridge 10 minutes before grilling) to ensure even cooking.

Prepare vegetables and toppings

Wash and spin dry the mixed greens; place in a large bowl and chill if desired. Core and seed the red bell peppers and cut into 1/2" strips. Peel and slice the red onion into 1/2" rings, separating rings for even grilling. Pat pineapple rings dry with a towel if very juicy. Crumble goat cheese and roughly chop cashews; reserve separately.

Toss the greens lightly just before plating with a small amount of vinaigrette (see vinaigrette directions) or leave undressed to dress at service.

Make vinaigrette

In a jar or small bowl combine 4 tbsp key lime juice, 2 tsp honey, 1 tsp Dijon mustard and 1 tbsp white wine vinegar. Whisk to combine. While whisking, slowly drizzle in 6 tbsp olive oil until emulsified. Season with 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust sweetness or acidity — add up to 1 tsp more honey or 1 tsp more lime juice as desired. Chill until ready to use.

Preheat and oil grill

Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). If using a grill pan, heat over medium-high heat. Brush grill grates or pan with neutral oil and lightly spray or brush the prepared vegetables and pineapple slices with the 1 tsp neutral oil so they don't stick.

Grill peppers, onions, and pineapple

Place red pepper strips, red onion rings, and pineapple rings on the hot grill. Grill peppers and onions 3–4 minutes per side until they have good char marks and softened but still hold shape. Grill pineapple 2–3 minutes per side until caramelized. Remove grilled vegetables and pineapple to a tray and keep warm.

Grill salmon

Oil the grill grates lightly and place salmon skin-side down. Grill salmon 4–6 minutes per side depending on thickness (for 1" thick fillets aim for 4–5 minutes skin-side down, then flip and grill 2–3 minutes) until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Avoid overcooking; salmon will continue to carryover cook while resting. If using skin-on and the salmon sticks, leave it until it releases naturally before flipping.

Remove salmon to a plate and rest 3–5 minutes. Lightly squeeze a bit of fresh lime over each fillet while resting if desired.

Assemble salads

Divide mixed greens among 4 plates (about 2 cups greens per plate). Arrange grilled red pepper strips, 2–3 grilled red onion rings, and 2 pineapple rings on top of each bed of greens.

Place one grilled salmon fillet on each salad, slightly overlapping the toppings so juices mingle with greens.

Drizzle 2–3 tablespoons of the key lime-honey vinaigrette over each plated salad, or serve vinaigrette on the side for guests to add to taste.

Scatter crumbled goat cheese (about 3/4 oz per plate) and roughly chopped cashews (about 2 tbsp per plate) over each salad. Finish with a light grind of black pepper and a small pinch of flaky sea salt if desired.

Serve immediately while salmon and grilled toppings are warm.