Grilled Salmon Salad with Yogurt Dill Dressing

Ingredients

• Chum salmon

  Fish, raw

  24 oz or 680g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Greek yogurt

  Plain, whole fat

  ½ cup or 120g

• Dill

  Fresh

  ¼ cup sprigs or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lemon juice

  Raw

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Honey

  2 tsp or 14g

• Salt

  Table

  ⅛ tsp or 0.8g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Mesclun Pack

  Satur Farms - Freshdirect

  2 cup raw or 110g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Carrots

  Raw

  2 medium or 122g

• Onions

  Sweet, raw

  ¼ onion or 83g

• Radishes

  White icicle, raw

  2 radish or 34g

Directions

1. Fire up the grill. Gather all your ingredients
2. Place salmon on a cookie sheet or large platter. Sprinkle salt and pepper on both sides of the salmon. Let sit while preparing dressing and salad.
3. Whisk all of the salad dressing ingredients in a bowl.
4. In a salad bowl or platter that will fit the salmon, add all of the salad vegetables.
5. Cook the salmon filet skin side up (if there is skin) first on the grill. Grill for about 5 minutes (timing depends on heat and thickness of salmon and desired doneness) on one side and then carefully flip. Grill on the skin side until done. Remove from grill.
6. Top salad with salmon. Drizzle on dressing. Serve immediately (although, this salad is just as good when the salmon has cooled off as well).
7. Recipe by: Bill Bradley (source: https://www.mediterraneanliving.com/grilled-salmon-salad-with-yogurt-dill-dressing/#wprm-recipe-container-36835)