Summer Grill Kit: Herb Marinated Salmon Salad

Recipe Directions

1. For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the salmon longer than this recipe card indicates. Preheat your grill to high.
2. Use scissors to cut open the package of marinated salmon (a) and place on a plate lined with paper towel. Let the fish sit for 1-2 minutes to drain any excess moisture.
3. While the salmon is draining, add the chickpeas (b) and artichokes, red pepper, cucumber, pepperoncini (c) to a mixing bowl. Season with a pinch of salt and pepper. Gently mix with tongs.
4. Next add the parmesan (d) and spinach (e) to the bowl of vegetables. Gently mix again. Pour the greek dressing (f) over everything but do not toss.
5. Returning to the salmon, discard the paper towel. Season both sides of the fish with a pinch of salt and pepper and drizzle a small amount of oil.over both sides.
6. Brush your preheated grill with olive oil. Put the salmon on the grill and cook for 2-3 minutes, then use tongs to flip the fish over and cook for another 1-2 minutes. The lid to your grill should be closed while the salmon cooks.
7. Check often to make sure the fish is not burning. At any time, if the outside of the salmon is getting too charred, turn the grill down to medium. Make a small cut into the middle of a piece of salmon to make sure it is cooked to your liking. When the salmon is done, place on a cutting board to rest for 1 minute.
8. Toss the salad with the dressing and then spoon the salad on to your serving plates. Place the salmon on top of the salad.