4ozroasted red peppers, Merzzetta or any jarred version
3cupsgreen leaf lettuce, or red leaf, arugula, or escarole
3ozFeta cheese, Greek or Bulgarian is sheep based
Lemony Vinaigrette
1/4cuplemon juice, fresh
1/2cupolive oil
1tsphoney
2tspdijon mustard
1tbspparsley, fresh, chopped
1tbspdill, fresh, chopped fine
1dashfish sauce
kosher salt and pepper to taste
The Process
Mise en Place
Gather all your ingredients and equipment. Zest the lemon for the rub.
Prepare the Salmon
Measure and mix the salmon rub into a small bowl
Add salmon, flesh side up to a plate or small sheet pan and drizzle each filet with olive oil. Add the rub to each pieces and pat to coat the filet. Make sure the entire filet is covered in the rub. Set aside to allow the salmon to come to room temperature and the rub to season the salmon.
Prep the Potatoes, Asparagus and Make the Vinaigrette and Dress the Green
First, bring a large pot of water to boil and add about a teaspoon of salt. You will prep the potatoes and asparagus and make the vinaigrette while the water is coming to a boil.
Trim the asparagus at the point the stalk bends and discard the trimmings. Quarter the pototoes.
Combine all the vinaigrette ingredients in a small mixing bowl and mix well.
In a large mixing bowl, tear the greens into small pieces and add 1 tablespoon of the vinaigrette and toss to combine. Set aside.
Blanch the Asparagus and Parboil the Potatoes
Once the water is boiling, add the asparagus and let sit in the water for 1 minute. Remove and set aside. Add a tablespoon or so of the vinaigrette and coat all the stalks.
Now add the potatoes and cook until a paring knife can pierce the surface, about 5 minutes or so. Remove the potatoes with a slotted spoon to a grill basket. Set the basket on a sheet pan or plate. Add 3-4 tablespoons of the vinaigrette to coat the potatoes.
It's Grilling Time!
Set the grill to high. Add the grill basket with the potatoes to the grill and cook until you start to see charred edges, about 5 minutes, mixing often. The pototoes will keep cooking throughout the salmon cooking.
Once you see the charred edges on the potatoes, add the salmon, flesh side down. Cook for 2-3 minutes on the flesh side and then flip to the skin side and cook until salmon is done to your liking. I like mine a bit pink in the middle.
After you add the salmon to the grill, add the asparagus. Remove from the grill once you start to see some char. Your salmon may or may not be done before you remove the asparagus.
Remove salmon, asparagus, and pototoes from the grill. I like to cut the asparagus into bite-sized pieces but you can leave it whole if you prefer.
Plating and Eating
There are multiple ways to plate and serve this salad. 1. create a composed salad in a large serving bowl or platter. Layer the greens then adding in sections the salmon, potatoes, asparagus, roasted red peppers, and Feta (leave out the Feta to make the salad dairy-free) . Drizzle the vinaigrette over the entire salad. 2. Do the same composed salad but in individual bowls. 3. Create a "make your own" salad buffet by setting out all the ingredients and letting everyone make their own salad.