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Spinach Salad with Grilled Salmon and Strawberries
Spinach Salad with Grilled Salmon and Strawberries
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Succulent grilled salmon mixed with vibrant spinach, red bell pepper, mushrooms, and juicy strawberries create a delightful and nutritious salad.
Ingredients:
  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons high-quality balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 pound salmon filets, with skin
  • 1 (5 ounce) package fresh baby spinach
  • 1 medium red bell pepper, chopped
  • 8 medium fresh mushrooms, sliced
  • 16 large fresh strawberries, sliced
  • 4 tablespoons chopped pecans
  • 4 slices cooked bacon, crumbled
Instructions:
  • In a small bowl, mix olive oil, balsamic vinegar, Dijon mustard, salt, and pepper for the vinaigrette. Whisk vigorously until well combined.
  • Coat the cut side of the salmon with a flavorful teaspoon of vinaigrette, and generously season with salt and pepper; set aside the extra vinaigrette for later.
  • Prepare the outdoor grill by thoroughly cleaning the grates and preheat to 375 degrees F (190 degrees C).
  • Grill the salmon on a hot grill, skin side down, for approximately 10 minutes. Carefully flip the salmon using a turner or by turning the grill basket and continue cooking for an additional 4 to 5 minutes until the salmon flakes easily with a fork and reaches an internal temperature of at least 145°F (63°C).
  • Place the salmon on a plate, cover loosely with foil, and let it rest as you make the salad.
  • In a large bowl, mix together spinach, red bell pepper, mushrooms, strawberries, and the reserved vinaigrette. Flake the salmon after removing the skin.
  • Plate the salad, distribute the flaked salmon on top, and sprinkle with chopped pecans and crumbled bacon for an added touch.

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