Grilled Salmon Salad With Salsa Dressing

Name: Grilled Salmon Salad With Salsa Dressing
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 teaspoons coarse-grained Dijon mustard; 4 tablespoons extra virgin olive oil, divided; 2 tablespoons fresh lemon juice, divided; 1 (1 lb) salmon fillet; 4 ounces sourdough bread, cut into 1/2-inch cubes (about 5 slices); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2/3 cup refrigerated mild chunky salsa; 8 cups mixed baby greens

Submitted by Diane C 2

"Marge Perry and David Bonom, Coastal Living JULY 2011 Chill Time:30 Minutes"

Download

Ready In:: 25mins
Ingredients:: 9
Serves:: 4

ingredients

2 teaspoons coarse-grained Dijon mustard
4 tablespoons extra virgin olive oil, divided
2 tablespoons fresh lemon juice, divided
1 (1 lb) salmon fillet
4 ounces sourdough bread, cut into 1/2-inch cubes (about 5 slices)
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon black pepper
²⁄₃ cup refrigerated mild chunky salsa
8 cups mixed baby greens

directions

Preheat oven to 425°. Combine mustard, 2 tablespoons olive oil, and 1 tablespoon lemon juice in a shallow bowl; add salmon, turning to coat. Chill 30 minutes.
Meanwhile, arrange bread cubes in a single layer on a baking sheet. Bake 8 minutes or until golden and crisp. Set aside to cool.
Remove salmon from marinade; sprinkle with salt and pepper. Cook salmon on a lightly greased grill pan over medium heat 5 minutes on each side or until done. Transfer to a cutting board, and let cool 5 minutes. Cut into pieces or break into chunks.
Whisk together salsa, remaining 2 tablespoons olive oil, and remaining 1 tablespoon lemon juice. Season to taste with additional salt, if necessary. Place mixed baby greens and croutons in a large bowl; add salsa mixture, tossing well to coat. Divide among 4 plates, and top evenly with salmon.