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grilled salmon fillet on a salad of spinach, red beets and chickpeas on a black plate with silverware

Grilled Salmon Salad

greens, beets, chickpeas, citrus vinaigrette

STARS

Toss deliciously tender grilled salmon with mixed greens, chickpeas, and steamed red beets. Slather this savory and healthy salad with chunky citrus vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours and 30 minutes
Active Time:  30 hours
Ingredients

Herb Marinated Salmon

  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons minced rosemary
  • 4 sage leaves, minced
  • 1/2 cup parsley, minced
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 6-ounce salmon fillets

Pickled Red Onions

  • ½ cup water
  • ½ cup rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 red onion, sliced

Salad

  • 4 medium red beets, peeled and diced
  • 1 head radicchio, shredded
  • 1 head escarole, shredded
  • 2 cups baby kale
  • 2 cups baby arugula
  • 1 grapefruit, cut into segments
  • 1 orange, cut into segments

Dill Chickpeas

  • 1 15-ounce can chickpeas, drained and rinsed
  • ¼ cup chopped fresh dill
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • Salt and pepper, to taste

Lemon Shallot Vinaigrette

  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon tamari 
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallot
  • Salt to taste
  • 1/2 cup olive oil
Directions
1
Combine all marinade ingredients in a container. Coat the salmon in the marinade and marinate for 4-6 hours. 
2
Preheat the oven to 375°F.
3
In a small saucepan, heat the water, sugar, vinegar, and salt. Place the onions in a heatproof bowl, cover with the vinegar mixture and cool to room temperature.
4
Fill a large pot with 1 inch of water. Place a steaming basket inside with the beets on top. Cover and bring to a simmer. Steam until the beets are fork-tender, about 10-15 minutes. Drain and cool the beets.
5
Remove the salmon from the marinade, dry with paper towels and sprinkle the fillets with salt and pepper. Heat a large skillet or grill over medium heat with 1 tablespoon oil and when hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes. 
6
Combine the ingredients for the dill chickpeas in a small bowl. 
7
Add all of the lemon shallot vinaigrette ingredients to a blender or food processor except for the oil. Purée, then slowly drizzle in the oil with the motor running. Season to taste.
8
In a large bowl, toss together the radicchio, escarole, kale, arugula, steamed beets, grapefruit, orange, and vinaigrette. Divide between bowls and top with salmon fillets, dill chickpeas and pickled red onions.

Grilled Salmon Salad

greens, beets, chickpeas, citrus vinaigrette

STARS

Toss deliciously tender grilled salmon with mixed greens, chickpeas, and steamed red beets. Slather this savory and healthy salad with chunky citrus vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours and 30 minutes
Active Time:  30 hours
Servings:  4

Ingredients

Herb Marinated Salmon

  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons minced rosemary
  • 4 sage leaves, minced
  • 1/2 cup parsley, minced
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 6-ounce salmon fillets

Pickled Red Onions

  • ½ cup water
  • ½ cup rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 red onion, sliced

Salad

  • 4 medium red beets, peeled and diced
  • 1 head radicchio, shredded
  • 1 head escarole, shredded
  • 2 cups baby kale
  • 2 cups baby arugula
  • 1 grapefruit, cut into segments
  • 1 orange, cut into segments

Dill Chickpeas

  • 1 15-ounce can chickpeas, drained and rinsed
  • ¼ cup chopped fresh dill
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • Salt and pepper, to taste

Lemon Shallot Vinaigrette

  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon tamari 
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallot
  • Salt to taste
  • 1/2 cup olive oil

Directions

1
Combine all marinade ingredients in a container. Coat the salmon in the marinade and marinate for 4-6 hours. 
2
Preheat the oven to 375°F.
3
In a small saucepan, heat the water, sugar, vinegar, and salt. Place the onions in a heatproof bowl, cover with the vinegar mixture and cool to room temperature.
4
Fill a large pot with 1 inch of water. Place a steaming basket inside with the beets on top. Cover and bring to a simmer. Steam until the beets are fork-tender, about 10-15 minutes. Drain and cool the beets.
5
Remove the salmon from the marinade, dry with paper towels and sprinkle the fillets with salt and pepper. Heat a large skillet or grill over medium heat with 1 tablespoon oil and when hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes. 
6
Combine the ingredients for the dill chickpeas in a small bowl. 
7
Add all of the lemon shallot vinaigrette ingredients to a blender or food processor except for the oil. Purée, then slowly drizzle in the oil with the motor running. Season to taste.
8
In a large bowl, toss together the radicchio, escarole, kale, arugula, steamed beets, grapefruit, orange, and vinaigrette. Divide between bowls and top with salmon fillets, dill chickpeas and pickled red onions.