Cedar Plank Salmon Salad

Ryan has been on this Omega-3 kick lately, so we’ve been eating more salmon, beans, winter squash, etc. When he suggested a salmon salad for dinner the other night, I decided to try to recreate my favorite salad from Coastal Flats, the Short Smoked Grilled Salmon Salad. Olivia’s not a great salad eater yet, but since this salad has red potatoes and green beans in it, she had a complete meal with the salmon without us having to make a separate dish.

The key to this salad is in the grilling. At Coastal, the salmon has a delicious smoky flavor and is crispy on the outside while buttery and pink on the inside. We tried to replicate some of that smoked flavor by grilling the salmon on cedar planks. It worked like a charm! Just be sure to buy cedar planks specifically for grilling (available at most big box hardware stores, Target, etc.), and soak them in water for at least an hour before grilling.

Cedar Plank Salmon Salad

2 salmon fillets
1 medium onion
5 medium red potatoes
2 cups petite whole green beans
1 medium tomato, chopped
1 cup crumbled goat cheese
1 (7 oz) bag of sweet butter lettuce or tender salad greens
2 tbsp olive oil
1 tsp balsamic vinegar
pinch granulated sugar
balsamic vinaigrette (optional)

Cut your potatoes into quarters and boil until they pierce easily with a fork. Drain the potatoes and toss in a bowl with a drizzle of olive oil, salt, pepper, and any other seasonings or herbs you might want to add. Set aside.

Heat a tbsp of olive oil in a medium sauté pan over medium heat.  Roughly chop your onion and add it to the pan. Cook the onions until they are translucent. Add the balsamic vinegar and sugar and continue cooking until the onions are browned and soft. Remove from heat and set aside.

Prepare your salmon for grilling by rubbing with remaining olive oil and sprinkling with salt and pepper. Once your planks are ready, heat them on the grill according to the directions on the plank packaging. Add your salmon to the hot side of the plank and grill for about 12 minutes (no need to flip).

While the salmon is grilling, cook your green beans. I use frozen steam-in-the-bag petite green beans, so it just takes 5 minutes in the microwave. If you use fresh green beans, just steam them until tender or boil for a few minutes and then blanch in cold water.

Split salad greens between two plates and top each with tomatoes, caramelized onions, potatoes, goat cheese, and green beans. Place a salmon fillet on top of each salad and serve with your favorite balsamic vinaigrette if you desire.

About mommachine

I am a wife, mother, daughter, sister, friend and colleague. And trying to balance all of those roles at once can be utterly exhausting. Being the Type A control freak that I am, I try to run my life like a well-oiled machine. But sometimes the wheels get a bit squeaky (or just fly off completely, let's be honest). I have to slow down (yeah right, I know), give the different parts of my life a little tune-up and get back on the road.

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