Grilled Salmon Salad With Lime, Chiles and Herbs
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We love serving salmon over a salad, especially when the temperatures heat up in the summer. The soft supple salmon with the crisp veggies in a savory Vietnamese style dressing with plenty of fresh lime is very tasty. We serve the salmon on top of the salad, but if you prefer break the cooked salmon into chunks and mix directly in the salad.
MAKES: 4 Servings
PREP/COOK TIME: 40 Minutes
INGREDIENTS
2 limes
2 small fresh red or green chiles or 1 large one, thinly sliced, seeds removed if you like
1 shallot (or 2 scallions, or 2 tablespoons red onion), thinly sliced
2 tablespoons fish sauce
1/2 tespoon Kosher salt
Pinch of granulated sugar
¼ cup extra-virgin olive oil or grapeseed oil, plus more for brushing
1 ¼ pounds salmon fillet, preferably 1 large center-cut piece
8 cups salad greens, such as Little Gem, bibb or Boston lettuce
1 cup mixed soft herbs (such as cilantro, mint and basil), leaves and tender stems
1/2 cup thinly sliced radishes
1/2 cup thinly sliced cucumbers
DIRECTIONS
Light the grill for indirect heat, or heat the oven to 450 degrees.
As the grill or oven heat up, make the dressing: Halve 1 lime, and squeeze its juice into a small bowl. Add the chile slices, half of the sliced shallot (save the rest for serving), the fish sauce and a pinch each salt and sugar. Let sit for 1 minute to dissolve the salt, then whisk in the olive oil. It won’t emulsify, so mix again before using.
Brush the salmon with oil. Cook over the indirect (unlit) side of the grill, for 2 to 5 minutes per side, depending on how hot the grill is and how thick the salmon is. Note that individual fillets will cook faster than a single large piece. Check the salmon often. (Alternatively, roast the salmon on a baking sheet in the oven, until just cooked to taste, 7 to 12 minutes; you don't have to flip it.)
As the salmon cooks, halve the other lime. Brush the cut sides with olive oil and grill, cut-side down, over direct heat until charred, about 1 minute. If using the oven, throw the halves, cut-side up, on the roasting pan with the salmon. They won’t char, but they will cook and mellow in flavor, which is the aim.
When the salmon is cooked, transfer it to a plate and spoon some dressing over it.
Place greens, remaining shallots, herbs, and radishes and cucumber in a large shallow bowl or on a platter, and add a little more of the dressing. Squeeze some of the juice from a charred lime half over it and drizzle with a little olive oil. Toss and taste, adding lime juice, olive oil or salt as needed.
Top with the salmon and drizzle with more (or all) of the dressing. Serve with the remaining charred lime half on the side for squeezing.
This recipe come from Melissa Clark and the New York Times.
