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

Name: 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

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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

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

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