Grilled Salmon Salad with Citrus Sauce
Grilled salmon is probably the healthiest and, in our opinion, one of the most delicious types of fish you can possibly buy to barbecue. It can easily be combined with so many different ingredients for a meal everybody will love. Plus, the nutritional benefits of salmon are simply mind-blowing. It’s an excellent source of vitamins, minerals, and precious omega-3 fatty acids.
However, there are a couple of things to keep in mind in order to get a perfectly grilled piece of salmon every time. This fish doesn’t require a lot of cooking and you definitely won’t be needing an open fire to prepare it. Make sure your grill is hot enough but without any open flames that could dry out (or even burn) your fillet. Just a couple of almost burnt hardwood logs will be more than enough to heat up your Breeo fire pit and prepare a delicious salmon fillet that’s tender and juicy on the inside and nicely browned and crispy on the outside.
You Will Need:
1 lb. salmon fillet, skin on
2 large oranges
1 large lemon
¼ cup extra virgin olive oil
2 Tbsp. Dijon mustard
1 Tbsp. pink Himalayan salt
1 Tbsp. granulated sugar
1 Tbsp. dried celery
1 Tbsp. dried thyme
1 tsp freshly ground black pepper
A couple of fresh oregano leaves
1 cup purple cabbage, shredded
A couple of lettuce leaves
1 medium-sized carrot
1 small tomato
1 small onion
First, prepare the citrus sauce. Squeeze the juice out of lemon and 1 ½ oranges, leaving the remaining half for the grill. Pour into a small bowl and add the Dijon, two tablespoons of olive oil, one teaspoon of pink Himalayan salt, freshly ground black pepper, and sugar. Whisk all well and refrigerate for a while.
Now, prepare your Breeo fire pit by adding a couple of small, dry branches. Start the fire using wooden matches and add a couple of hardwood logs. Let the fire burn for 15 minutes while you prepare the salmon.
Rinse the fillet thoroughly under cold running water and place on a cutting board. Using a sharp, cutting knife, cut the fillet into approximately 1-inch thick strips, making sure to leave the skin on. Generously brush with olive oil and sprinkle with dried herbs and the remaining salt.
Position the Outpost adjustable grill high above the pit and generously brush with oil. Carefully place the sliced fillet on the grill, skin side down, and grill for 5 - 10 minutes, turning once. Now lower the grill right above the fire pit and add sliced orange. Continue to grill for 5-6 minutes or until golden and crispy.
Remove from the grill and transfer the grilled salmon to a serving plate. Set aside.
Finally, prepare the vegetables. Place about ¼ of the cabbage head (depending on the size) in a food processor and briefly process until shredded. Slice tomato and onions and place on a serving plate. Thoroughly rinse the lettuce and slice carrot and cucumber (optionally, run carrot and cucumber through a spiralizer for some fun ribbons).
Top the the grilled salmon with the veggies and generously drizzle with the citrus sauce. Decorate with a couple of fresh oregano leaves and serve.