How To Make Grilled Salmon Salad with Anne’s Vinaigrette - Best Recipe | Charleston Magazine

Ingredients

• 1½ lbs. wild-caught salmon, skin on, cut into 4 (2-inch) steaks
• 1 Tbs. kosher salt
• 2 Tbs. freshly cracked black pepper
• 2 small heads butter lettuce
• 1/2 English cucumber, halved length-wise and thinly sliced
• 8 radishes, thinly sliced
• 4 hearts of palm, thinly sliced
• 4 dill fronds for garnish
• 4 lemon slices for garnish
• 1/2 large garlic clove, minced
• 2 Tbs. kosher salt
• 4 Tbs. fresh lemon juice
• 1/3 cup extra-virgin olive oil