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Grilled Salmon Salad

Serves 4
Garden To Table Recipes


  • 6 c. baby spinach
  • 4 – 4 ounce salmon fillets
  • 2 tbsp. olive oil
  • Pinch salt & pepper
  • 1 c. red lentils
  • 2 c. water
  • ½ Yellow Rock onion, sliced
  • 2 tbsp. apple cider vinegar
  • 4 tbsp. water
  • ½ c. dried cranberries
  • ½ c. crumbled gorgonzola
  • Balsamic reduction, recipe to follow


Pre-heat grill. Rub olive oil on salmon fillets. Season with salt & pepper. Grill on high for 3 minutes per side. Meanwhile, boil 2 c. water. Add lentils. Lower to simmer, cook about 10 minutes, or until lentils are al dente. Place sliced onion in small bowl with vinegar and water. Allow to sit for at least 10 minutes. Make balsamic reduction:

Balsamic reduction:

  • 1/3 c. balsamic vinegar
  • 2 garlic cloves
  • 1 tsp. Dijon mustard
  • 1 tsp. sea salt
  • 1 tbsp. fresh basil
  • ¼ c. olive oil
  • ¼ c. canola oil

Put all ingredients until blend. Blend until smooth.

Toss spinach in balsamic reduction.* Distribute onto 4 plates and layer salad with remaining ingredients: onions (shake off excess liquid), cranberries, lentils, gorgonzola, and salmon.

*Alternatively, reserve dressing and serve atop entire salad.

Grilled Salmon Salad

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