Salmon Salad Stacks

June 2008
Salmon Salad Stacks

by 2 people

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Allow the salmon to cool slightly, or to room temperature, before placing it on top of the greens.

Makes: 4 servings

Prep: 15 mins

Cook: 6 mins

  • 4 6 ounces salmon fillets, with skin
  • 1/2 cup store-bought vinaigrette
  • 1 head green-leaf lettuce, thinly sliced crosswise
  • 1/2 cucumber, peeled and thinly sliced
  • 1 avocadohalved and thinly sliced lengthwise
  • 1 carrot, shredded
  • 1/2 cup alfalfa sprouts
  1. Preheat a grill to medium. Place the salmon in a resealable plastic bag and pour in 1/4 cup vinaigrette. Let stand for 10 minutes.
  2. Place the salmon skin side down on the grill, cover and cook, turning once, until lightly charred, about 6 minutes.
  3. Mound the lettuce on 4 plates, then top each with a piece of salmon and some cucumber, avocado and carrot. Drizzle each stack with 1 tablespoon vinaigrette and top with sprouts.
Tip Frozen assets
  • Defrost frozen salmon fillets overnight in the refrigerator.