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Stay cool with salmon salad

By Susan M. Selasky
Detroit Free Press

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  • Grilled Salmon With Salsa and Pineapple

    2 tablespoons olive oil, divided

    1 pound center-cut salmon filet

    1/2 teaspoon smoked paprika

    1/2 teaspoon all-purpose seasoning

    Sea salt and freshly ground black pepper to taste

    5 mini red bell peppers

    6 pineapple slices, about 1/2-inch thick

    1/4 cup sliced green onion

    1/4 cup diced red onion

    8 cups mixed field greens

    Olive oil

    Red wine vinegar

    Salt and pepper

    PREHEAT the grill to medium. Cut the salmon into about 4 (4-ounce) portions or desired amount. Place the salmon on a plate and rub with about 1 tablespoon olive oil. Season with the paprika, all-purpose seasoning, salt and black pepper. Set aside.

    BRUSH the bell peppers and pineapple slices with the remaining 1 tablespoon olive oil and season the peppers with salt and pepper.

    PLACE the peppers and pineapple on the hot grill. Grill the peppers and the pineapple slices until you get nice grill marks on each side of the pineapple and all sides of the peppers. Remove from the grill. Chop the peppers and half of the pineapple and place in a bowl with the green onion and red onion. Season with salt and pepper, set aside. Cut the remaining pineapple in slices to serve with the salmon.

    FOR THE SALAD: Place the greens in a bowl, drizzle with olive oil and red wine vinegar and season with salt and pepper. Divide salad among four serving plates.

    PLACE the salmon pieces on the grill, flesh side down, and grill about 5 minutes depending on the thickness. When the salmon easily releases from the grates, turn it skin side down and grill another 5 minutes. (The general rule of thumb for fish is cooking it 10 minutes per 1-inch of thickness). The salmon should be flake easily – not come apart in shreds.

    REMOVE it from the grill by sliding a spatula between the salmon and the skin. Place the salmon on the salad greens and top with about 2 tablespoons of the salsa and serve with grilled pineapple.

    Yield: 4; preparation time: 15 minutes; total time: 45 minutes.



In the summer, grilled salmon is my favorite protein for a dinner salad.

Grilling salmon is easy if you follow the simple rule of not overcooking it. It shouldn’t be charred to smithereens on one side, producing a dry, tough piece of fish. Salmon is a firm-fleshed fish, but it cooks quickly.

For best results, leave the skin on the fillets. Oil the flesh and start the fillets with the fleshy side down. Make sure the grill is heated to medium and the grates are well-oiled. (Using tongs, dip wadded paper towels in oil and run them over the grates.) If the grill is too hot, the flesh will char too quickly.

Don’t move the salmon for about 5 minutes. As it cooks, the flesh clings tighter and tighter to the grates, making it hard to flip. If there is any bit of resistance, leave the fish alone. Once the fleshy side cooks enough, it will easily release from the grates. Then you can slide a flipper under it and turn it over to the skin side.

Depending on the thickness of the fillet, it can take 5 to 7 minutes to cook the fleshy side. Once you turn the fillet over, it’ll take another 3 to 5 minutes.

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