Grilled Salmon with White Bean, Sun-Dried Tomato and Spinach Salad

Grilled Salmon with White Bean, Sun-Dried Tomato and Spinach Salad
Servings: 6 Prep 20 mins Marinate 2 hrs Grill 8 mins

Ingredients

Marinade and Salmon
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Juice of 1 lemon
  • Juice of 1 orange
  • 2 tablespoons chopped fresh basil
  • 6 1-inch-thick boneless, skinless salmon fillets (about 8 oz each)
Balsamic Vinaigrette
  • 1/2 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 cups extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 minced shallots
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh basil
Salad
  • 2 pounds baby spinach, cleaned
  • 2 cups cooked cannellini beans
  • 1 roasted red bell pepper, cut into thin strips
  • 1/2 cup thinly sliced sun-dried tomatoes

Make It

Marinade and Salmon

1. In a small bowl, combine olive oil, salt and pepper to taste, lemon juice, orange juice and basil.

2. Season salmon with salt and pepper to taste. Brush salmon with marinade 1 to 2 hours before grilling, cover in plastic and refrigerate. Pat salmon dry before grilling to avoid flare-ups.

3. Lightly oil the hot grill and grill salmon over very high heat 3 to 4 minutes per side, until browned but inside is medium-rare.

Balsamic Vinaigrette

4. In a medium bowl, combine balsamic vinegar and mustard. Gradually whisk in olive oil, then stir in salt and pepper to taste, shallots and fresh herbs.

Salad

5. In a large bowl, toss spinach with beans, roasted pepper and sun-dried tomatoes. Dress salad with desired amount of balsamic vinaigrette. (You can also serve vinaigrette as a sauce to accompany grilled salmon.)

6. Place salmon, hot off the grill, on top of salad and serve.