Simply Elegant Grilled Salmon And Romaine Salad
|Parsley||2 Cup (32 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Grated orange zest||1 Teaspoon, grated|
|Salmon fillet||1 , unskinned|
|Torn romaine lettuce||8 Cup (128 tbs)|
|Halved cherry tomatoes||2 Cup (32 tbs)|
|Seedless cucumber||1⁄2 Medium|
1. Dressing: In a food processor, combine parsley, orange juice, oil, vinegar, mustard, salt and pepper; process until parsley is very finely chopped. Transfer to a glass bowl. Stir in garlic and orange zest. Arrange salmon fillet in shallow baking dish; spread with 1/4 cup (50 mL) of the dressing. Let marinate at room temperature for 15 minutes, turning occasionally.
2. Place salmon skin-side down on greased grill over medium-high heat; cook, turning once halfway through, for 10 minutes per inch (2.5 cm) thickness or until fish flakes when tested with fork and flesh is opaque. Remove and let stand for 5 minutes. Remove skin; cut into 4 portions.
3. In a large bowl, combine romaine, cherry tomatoes and cucumber. Pour over remaining dressing; toss to coat lightly. Divide salad among serving plates; top with salmon.