- Prep time 20 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Dressing:
Method
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.
Dressing
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
