Lunch / Dinner
Grilled Market Salad with Salmon
For a family-style salad that looks good and tastes great, load it up with these assorted toppings.
There’s something to say for making salads part of your diet, but it’s no secret that they aren’t always completely satisfying. You don’t have to worry about that with this plentiful platter featuring grilled salmon, couscous, Asiago, a variety of grilled vegetables, plus a sweet combination of roasted corn and dried cherries.
Everyone at the table can build a salad they’ll enjoy. Just arrange all the toppings in rows on a bed of greens, and serve the Basil-Buttermilk Dressing on the side.
FOR SALMON & VEGETABLES, GRILL:
FOR THE SALAD, TOSS:
Test Kitchen Tips
Freeze-dried roasted corn is surprisingly airy, like popcorn, and naturally sweet — making it a great addition to salads, muffins, and snack mixes. Look for Melissa’s brand in the produce section.
Pearl couscous, sometimes labeled Israeli, is more like pasta in taste and texture than the regular grainy couscous. It’s important to use this variety here.
Preheat grill to medium-high. Brush grill grate with oil.
For the salmon and vegetables, drizzle salmon, zucchini, squash, and green beans with oil; season with salt and pepper.
Grill salmon 4 minutes per side, zucchini and squash 3 minutes per side, and green beans until crisp-tender, 4 minutes; remove from heat and chill vegetables. When cooled, slice zucchini and squash into ½-inch pieces and cut green beans in half crosswise.
For the salad, toss together salad greens, basil, and tarragon, then arrange on a large platter.
Combine corn and cherries.
Arrange salmon, zucchini, squash, green beans, couscous, corn mixture, and Asiago on top of greens. Serve salad with Basil-Buttermilk Dressing.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 7g 35%
Cholesterol 85mg 28%
Sodium 480mg 20%
Carbs 43g 14%
Fiber 9g 36%
*Percent Daily Values are based on a 2,000 calorie diet.