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Grilled Brown Sugar Bourbon Salmon Salad

April 05, 2022
Grilled Brown Sugar Bourbon Salmon Salad

Ingredients

for 4 servings

Vinaigrette

  • 1 ½ tablespoons shallot, minced
  • 1 ½ tablespoons champagne vinegar
  • ½ lemon, juiced
  • 2 tablespoons olive oil
  • ¼ teaspoon red pepper flakes

Salad

  • ¼ cup olive oil (60 mL), plus 2 tablespoons, divided
  • 2 tablespoons Grill Mates® Brown Sugar Bourbon Seasoning
  • 2 oz salmon fillet (60 g), skin removed
  • 2 ears corn, shucked
  • 8 spears asparagus
  • ⅓ cup red onion (50 g), sliced into 1/4 in (6 mm) wedges
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 roma tomato, cut into ½-inch (1.24 cm) wedges and halved crosswise
  • ⅓ cup cucumber (50 g), quartered lengthwise and sliced ¼ inch (6 mm) thick
  • ½ lemon, juiced
  • 4 cups crunchy spring salad mix (290 g)

Nutrition Info

  • Calories 324
  • Fat 23g
  • Carbs 25g
  • Fiber 17g
  • Sugar 7g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Preheat the grill to 350°F (180°C).
  2. Make the vinaigrette. In a small bowl, whisk together the shallot, champagne vinegar, lemon juice, olive oil, and red pepper flakes.
  3. Make the salad: In a small bowl, whisk together 2 tablespoons olive oil and the Grill Mates® Brown Sugar Bourbon Seasoning. Rub the seasoning paste over the salmon filets.
  4. Place the salmon on the grill grates, skin-side up, and grill for 4–6 minutes, then flip and continue cooking for another 4–6 minutes, until white lines appear across the filet. Remove the salmon from the grill and flake into thick pieces with a fork. Let cool for about 10 minutes.
  5. On a small baking sheet, toss the corn, asparagus, and red onion with the remaining ¼ cup olive oil, 1 teaspoon salt, and the black pepper until well coated.
  6. Place the corn on the grill grates. Cook, turning often, until charred, about 10 minutes. Place the asparagus and red onion on the grill grates and cook, flipping once, for 3–4 minutes, until charred and tender. Remove the vegetables from the grill.
  7. Stand the corn cobs upright and cut off the kernels, then transfer to a large bowl. Cut the asparagus into 1-inch pieces and add to the same bowl, along with the grilled red onion, tomato, cucumber, and lemon juice. Toss until well combined.
  8. In a large salad bowl, combine the spring salad mix, grilled vegetable mixture, and salmon. Drizzle with the vinaigrette. Toss well, then serve immediately.
  9. Enjoy!

Ingredients

for 4 servings

Vinaigrette

  • 1 ½ tablespoons shallot, minced
  • 1 ½ tablespoons champagne vinegar
  • ½ lemon, juiced
  • 2 tablespoons olive oil
  • ¼ teaspoon red pepper flakes

Salad

  • ¼ cup olive oil (60 mL), plus 2 tablespoons, divided
  • 2 tablespoons Grill Mates® Brown Sugar Bourbon Seasoning
  • 2 oz salmon fillet (60 g), skin removed
  • 2 ears corn, shucked
  • 8 spears asparagus
  • ⅓ cup red onion (50 g), sliced into 1/4 in (6 mm) wedges
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 roma tomato, cut into ½-inch (1.24 cm) wedges and halved crosswise
  • ⅓ cup cucumber (50 g), quartered lengthwise and sliced ¼ inch (6 mm) thick
  • ½ lemon, juiced
  • 4 cups crunchy spring salad mix (290 g)

Nutrition Info

  • Calories 324
  • Fat 23g
  • Carbs 25g
  • Fiber 17g
  • Sugar 7g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Preheat the grill to 350°F (180°C).
  2. Make the vinaigrette. In a small bowl, whisk together the shallot, champagne vinegar, lemon juice, olive oil, and red pepper flakes.
  3. Make the salad: In a small bowl, whisk together 2 tablespoons olive oil and the Grill Mates® Brown Sugar Bourbon Seasoning. Rub the seasoning paste over the salmon filets.
  4. Place the salmon on the grill grates, skin-side up, and grill for 4–6 minutes, then flip and continue cooking for another 4–6 minutes, until white lines appear across the filet. Remove the salmon from the grill and flake into thick pieces with a fork. Let cool for about 10 minutes.
  5. On a small baking sheet, toss the corn, asparagus, and red onion with the remaining ¼ cup olive oil, 1 teaspoon salt, and the black pepper until well coated.
  6. Place the corn on the grill grates. Cook, turning often, until charred, about 10 minutes. Place the asparagus and red onion on the grill grates and cook, flipping once, for 3–4 minutes, until charred and tender. Remove the vegetables from the grill.
  7. Stand the corn cobs upright and cut off the kernels, then transfer to a large bowl. Cut the asparagus into 1-inch pieces and add to the same bowl, along with the grilled red onion, tomato, cucumber, and lemon juice. Toss until well combined.
  8. In a large salad bowl, combine the spring salad mix, grilled vegetable mixture, and salmon. Drizzle with the vinaigrette. Toss well, then serve immediately.
  9. Enjoy!
Grilled Brown Sugar Bourbon Salmon Salad

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