How To Make Grilled Salmon Salad with Anne’s Vinaigrette - Best Recipe | Charleston Magazine
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Cooking tools:
- Mortar and pestle
- Food processor
- Grill
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Whisk
- Serving bowl
- Plate
- Kitchen towel
- Spatula
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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