Grilled Salmon & Strawberry Salad

Photography: Tango | Food Styling: Véronique Gagnon-Lalanne | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 4 servings




Preheat grill to medium-high heat; grease grate well. In small bowl, combine oil and lemon zest; season with salt and pepper. Brush half of the oil mixture over salmon; brush remaining oil mixture over both sides of bread.

Place salmon, skin side down, on grill; Close lid and grill salmon until fish flakes when tested with fork, about 10 minutes. Meanwhile, grill bread, turning once, until golden, about 2 minutes. Break up salmon into large pieces; cut bread into 1-inch cubes. Set aside.


In jar with lid, combine buttermilk, mayonnaise, parsley, chives, mustard and lemon juice; season with salt and pepper. Close lid tightly and shake to mix well. (Make-ahead: Can be refrigerated for up to 2 days.)

On large serving plate, arrange lettuce, greens, spinach, strawberries and radishes. Top with reserved salmon and croutons; garnish with almonds. Drizzle with dressing.

Nutritional facts PER SERVING: about

  • Calories 560
  • Total fat 36 g
  • Saturated fat 6 g
  • Cholesterol 80 mg
  • Sodium 465 mg
  • Total carbohydrate 25 g
  • Fibre 5 g
  • Protein 35 g
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Lunch & Dinner

Grilled Salmon & Strawberry Salad