Grilled Salmon Bistro Salad

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  • 4 salmon fillets, 6 ounces each
  • 1/2 cup extra-virgin olive oil, plus 1 1/2 tablespoons extra for salmon rub
  • Coarse salt and freshly ground pepper
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 7 ounces (about 7 cups) spring greens, washed and spun dry
  • 1 cup red grapes, halved
  • 1 Bosc pear, thinly sliced
  • 1 red pepper, julienned
  • 3/4 cup walnut pieces, lightly toasted


To grill salmon (skin on)

Gently rinse salmon fillets and pat dry. Rub both sides with olive oil, sprinkle with salt and pepper to taste. Grill salmon, skin-side down, until cooked almost the entire way through, 7 to 11 minutes. Turn fillet over, sear 30 to 45 secondss. Set aside, keep warm.

For the dressing

In a small bowl, whisk vinegar with mustard. Slowly add oil in a steady stream, whisking constantly. Season with salt and pepper. Set aside 2 tablespoons for garnish.

Place greens in a large bowl, add grape halves, pear slices and red pepper. Add dressing, toss to combine. Divide tossed greens among 4 plates. Place a grilled salmon fillet over greens. Drizzle with reserved dressing mixture and garnish with toasted walnuts.

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