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The Art of the Salad: Italian Grilled Salmon Salad

The Art of the Salad: Italian Grilled Salmon Salad
The Art of the Salad: Italian Grilled Salmon Salad
Chef Larry Edwards/Casa de Cuisine

You have a beautiful late Spring evening. You have a perfect salmon fillet for grilling (or broiling). You want to end your day with something elegant, healthy and tasty and you don't want to spend half the evening preparing it. Well my friends, this is the perfect dish!

During my various trips throughout Italy, I have dined on a variety of this salad in damn near every city and each time I've taken my culinary pleasure in it, it has been prepared slightly different. Each region of Italy adds their own special touch, yet each and every time it is nothing short of splendid.

To properly prepare this dish, you will need your salmon fillet cut rather thin. The reason for this is you want to grill it only about 5 minutes, as this way the full and fresh taste of the salmon will be vivid and the balsamic vinaigrette which dresses the fish will lose none of its flavor.

Ingredients needed to make Italian Grilled Salmon Salad (serves 2):

  • 1 salmon fillet, cut thin and skin still on
  • 1 Tbs. extra virgin olive oil
  • 1 tsp. balsamic vinegar
  • 1 tsp. dried Italian herbs, crushed
  • 1 clove garlic, sliced very thin
  • spinach leaves, stems removed
  • 1 large tomato, sliced very thin


  1. Fire up your grill or pre-heat your broiler.
  2. Pat dry your salmon of any excess moisture.
  3. In a small bowl, whisk together the oil and vinegar.
  4. Brush the vinaigrette liberally over the salmon.
  5. Lay the thin slices of garlic atop the salmon and then sprinkle with the dried Italian herbs.
  6. If broiling, place under the broiler and broil 5 minutes (or to desired doneness, depending on thickness of the fillet).
  7. If grilling, place on indirect heat and cover the fillet. Let cook about 7 minutes (or to desired doneness depending on the thickness of the fillet).
  8. Mound some spinach leaves of the serving plates and surround the spinach with the sliced tomatoes.
  9. Remove the salmon and slice into eight rectangular pieces. Place four pieces, cross-style, atop each salad and drizzle with any remaining vinaigrette and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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