Grilled Salmon Salad Recipe
Grilled North Atlantic salmon over baby arugula, cubed mozzarella, grape tomatoes, pesto vinaigrette, balsamic reduction
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Ingredients
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Salad Ingredients
Pesto Vinaigrette
Balsamic Reduction
Method
Grilling the Salmon
Preparing the Salad
- 4
Combine Salad Ingredients
In a large salad bowl, add the baby arugula, cubed mozzarella, and grape tomatoes. Toss gently to mix the ingredients.
Making the Pesto Vinaigrette
- 5
Mix Ingredients
In a small bowl, whisk together the pesto sauce, olive oil, red wine vinegar, honey, salt, and pepper until well combined.
Preparing the Balsamic Reduction
- 6
Reduce Balsamic Vinegar
In a small saucepan over medium heat, bring the balsamic vinegar to a gentle simmer. Reduce the heat to low and let it simmer for about 10-15 minutes, or until it thickens to a syrupy consistency. Remove from heat and let cool.
Assembling the Salad
- 7
Combine Everything
Top the salad with the grilled salmon pieces and drizzle with the pesto vinaigrette. Finally, drizzle the balsamic reduction over the top.
- 8
Serve
Gently toss the salad to combine and serve immediately.
