Fire up the grill to make a sunny salad full of contrasting tastes and textures from warm grilled fish fillets to lightly charred cos and refreshingly sweet oranges. Adding substantial salmon turns this salad from a side into a main meal you’ll make on repeat this summer.
Looking for more summer salads?
Ingredients
Method
Using a vegetable peeler, shave asparagus spears into thin ribbons. Put in a bowl of ice water.
Heat a barbecue grill or grill pan on high. Brush salmon and cut sides of lemon with the oil and season. Grill salmon, covered, skin side up, for 6-8 minutes or until fish flakes easily, turning once. Grill lemon, cut side down, for 1 minute until charred. Put salmon and lemon on a plate, and cover to keep warm.
Brush lettuce halves with 1 tablespoon of the oil and season. Grill lettuce, cut sides down, for 2-3 minutes or until beginning to char.
Squeeze juice from 1 grilled lemon half into a small bowl. Whisk in 2 tablespoons of the oil and season.
Drain asparagus and dry thoroughly. Arrange lettuce on a platter. Top with orange slices, salmon, asparagus, olives and pistachios. Drizzle over dressing and squeeze remaining lemon half over top just before serving.
You might need
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