Grilled Salmon and Berry Salad with Citrus Mint Dressing
Ingredients:
4 – 6 ounce salmon filet, boneless
½ cup mayonnaise or extra virgin olive oil for grilling (your choice, mayonnaise is best for removing skin)
16 oz. fresh spinach
8 oz. crumbled feta (French or Greek are best)
1 small container fresh Well•Pict Strawberries, sliced
2 small container fresh Well•Pict Raspberries
6 oz. pistachio’s or slivered almonds, toasted
2 bunches parsley (Italian or curly)
3 bunches mint
1 tbsp. fresh crushed garlic
2 cups orange juice
3 cups California Extra Virgin Olive Oil (Arbequina is best)
Zest from 3 lemons
Juice from 3 lemons
1/2 cup Dijon mustard
½ cup orange blossom honey
Pinch of sugar (maybe 2 tsp. if honey does not make a touch of sweetness)
4 oz. water
Directions:
To Prepare Citrus Mint Dressing
In a blender, add 1½ cups of olive oil, all of the parsley & mint (stems removed, just leaves) garlic, and orange juice. Blend until all chopped up like a pesto. Then add lemon zest, lemon juice, Dijon mustard, honey and the remaining olive oil, 2 of the 4 oz. of water and blend again, water should emulsify the dressing to be a creamy/frothy like look; use the remaining water if needed. Taste to see if well blended, add more olive oil or a touch of sugar if needed. Note: This makes a very large batch of dressing and will keep in the refrigerator for 2 weeks.
To Grill Salmon
Rub mayonnaise or olive oil on the skin side first of the salmon then the remaining on the filet side, place skin side down on the grill with medium heat, sprinkle salt, pepper and garlic powder on salmon. Grill until desired wellness. When done remove skin. (Mayo removes skin easily and keeps salmon very moist during grilling).
To Prepare Salad
Place spinach in a large bowl 4 oz. each salad, and then add 2 oz. of both Well•Pict Strawberries & Raspberries (if you have more berries remaining add to the salad depending on size of berries will depend on how much you yield, 2 oz. is about the size of your hand). Toss with desired amount of dressing, or provide dressing on side of salad for guests to choose their desired amount. Top salads with 2 oz. crumbled feta and 1 oz. nuts, then place the salmon on top.
Yields: 4 large, dinner-sized servings