Spinach Salad with Grilled Salmon and Strawberries Recipe

Salmon: Fresh fillets seasoned with salt and pepper, providing a rich source of protein and omega-3 fatty acids.

Spinach: Fresh leaves that serve as the base of the salad, packed with vitamins and minerals.

Strawberries: Sliced for a sweet and juicy addition to the salad.

Feta cheese: Crumbled for a tangy and creamy texture.

Red onion: Thinly sliced to add a sharp and slightly sweet flavor.

Balsamic vinaigrette: Drizzled over the salad for a rich and tangy dressing.

Salt: Used to season the salmon fillets.

Pepper: Used to season the salmon fillets.

To achieve perfectly grilled salmon, make sure your grill is preheated to medium-high heat and the grates are clean and well-oiled. This prevents the fish from sticking and ensures even cooking. When placing the salmon fillets on the grill, start with the skin side down if they have skin. This helps to keep the fillets intact and adds a nice crispy texture. Use a fish spatula to carefully flip the salmon after 4-5 minutes, ensuring it has developed a good sear before turning.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative for grilled dishes.

• salmon - Substitute with chicken breast: For those who prefer poultry, chicken breast can be seasoned and grilled similarly to salmon.

• fresh spinach - Substitute with arugula: Arugula offers a peppery flavor that complements the other ingredients well.

• fresh spinach - Substitute with kale: Kale provides a hearty texture and is nutrient-dense, making it a good alternative.

• sliced strawberries - Substitute with sliced apples: Apples add a sweet and crisp element to the salad.

• sliced strawberries - Substitute with dried cranberries: Dried cranberries offer a tart and chewy contrast to the salad.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture.

• crumbled feta cheese - Substitute with blue cheese: Blue cheese provides a stronger flavor for those who enjoy a more intense taste.

• thinly sliced red onion - Substitute with shallots: Shallots have a milder flavor and can be a subtler alternative.

• thinly sliced red onion - Substitute with green onions: Green onions offer a fresh and mild onion flavor.

• balsamic vinaigrette - Substitute with honey mustard dressing: Honey mustard dressing adds a sweet and tangy flavor that pairs well with the other ingredients.

• balsamic vinaigrette - Substitute with lemon vinaigrette: Lemon vinaigrette provides a bright and zesty flavor that complements the salad.

• Allow the grilled salmon to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Store the spinach and strawberries separately from the salmon to maintain their freshness and texture. Combine them only when ready to serve.
• Place the cooled salmon fillets in an airtight container. If stacking, use parchment paper between layers to prevent sticking.
• For the spinach salad, use a large resealable plastic bag or an airtight container. Add a paper towel to absorb excess moisture and keep the spinach crisp.
• Store the balsamic vinaigrette in a small jar or container with a tight-fitting lid. Shake well before using.
• When ready to serve, reheat the salmon gently in a preheated oven at 300°F (150°C) for about 10 minutes or until warmed through. Avoid microwaving as it can dry out the fish.
• Assemble the salad by combining the spinach, strawberries, feta cheese, and red onion in a large bowl. Top with the reheated salmon and drizzle with the balsamic vinaigrette.
• For freezing, wrap each salmon fillet individually in plastic wrap, then place in a freezer-safe bag. Label with the date and use within 2-3 months for best quality.
• Do not freeze the spinach, strawberries, or feta cheese as they do not thaw well and can become mushy.

• For the salmon:

  1. Oven Method: Preheat your oven to 275°F (135°C). Place the salmon on a baking sheet and cover it loosely with foil. Heat for about 15 minutes or until the salmon is warmed through.
  2. Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil or a small pat of butter. Place the salmon in the skillet and heat for 3-4 minutes on each side, or until warmed through.

• For the spinach salad:

  1. Room Temperature: Allow the spinach salad to come to room temperature for about 15-20 minutes. This helps to avoid wilting the spinach and keeps the strawberries fresh.
  2. Microwave Method: If you prefer a slightly warm salad, place the spinach salad (without the salmon) in a microwave-safe bowl. Microwave on low for 20-30 seconds, just enough to take the chill off without wilting the spinach.

• For the balsamic vinaigrette:

  1. Room Temperature: Let the balsamic vinaigrette sit at room temperature for about 10 minutes. Shake well before drizzling over the salad.
  2. Microwave Method: Pour the balsamic vinaigrette into a microwave-safe container. Heat on low for 10-15 seconds, just to slightly warm it up.

• Assembly:

  1. Combine: Once the salmon is reheated and the spinach salad is at the desired temperature, place the salmon on top of the spinach salad.
  2. Drizzle: Drizzle the balsamic vinaigrette over the entire dish before serving. Enjoy your reheated Spinach Salad with Grilled Salmon and Strawberries!

• Grill: Used to cook the salmon fillets to perfection, giving them a nice char and smoky flavor.

• Tongs: Essential for flipping the salmon fillets on the grill without breaking them apart.

• Large bowl: Needed to combine the spinach, strawberries, feta cheese, and red onion.

• Knife: Used for slicing the strawberries and red onion thinly.

• Cutting board: Provides a safe surface for slicing the strawberries and red onion.

• Measuring cups: Ensures accurate measurement of the strawberries, feta cheese, and balsamic vinaigrette.

• Salad tongs: Useful for tossing the salad ingredients together evenly.

• Serving platter: Ideal for presenting the finished spinach salad with grilled salmon and strawberries.

• Basting brush: Handy for applying the balsamic vinaigrette evenly over the salad.

Preheat the grill: Start preheating the grill while you prepare the other ingredients to save time.

Prep ingredients ahead: Slice strawberries and red onion in advance and store them in the fridge.

Use pre-washed spinach: Opt for pre-washed spinach to cut down on prep time.

Batch cook salmon: Grill extra salmon fillets to use in other meals throughout the week.

Assemble salad while grilling: Combine spinach, strawberries, feta cheese, and red onion while the salmon is grilling.