Grilled Citrus-Dill Salmon over Baby Greens

Peggy Lampman | Contributor

Here's a super-simple, super-nutritious recipe to help jump-start warm weather, would it ever arrive. It's also a great recipe to use if you're planting lettuce and need to thin your baby greens.

I've a fondness for recipes that work overtime, such as this. The fresh herb vinaigrette seasons the salmon and serves as a vinaigrette for the greens, as well. I served this with redskins that I halved, toss with olive oil, salt and pepper, then roasted until they were golden brown and tender.

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Yield: 3-4 servings
Time: 35 minutes

Ingredients

2 pound salmon fillet
5 tablespoons extra virgin olive oil
3 tablespoons chopped fresh dill or mint
1 teaspoon honey or agave
2 tablespoons fruit or citrus-enhanced vinegar
4 generous handfuls of assorted baby greens (mesclun)

Directions

1. Preheat gas or charcoal to medium to medium-high heat.
2. Brush salmon with 2 tablespoons of the olive oil. Sprinkle 1 tablespoon of chopped dill evenly over skinless side of salmon. Press to adhere.
3. To make a vinaigrette, whisk together the remaining 3 tablespoons oil, 2 tablespoons dill, honey and vinegar.
4. Grill salmon to desired doneness, about 4-6 minutes on each side. For best flavor, salmon should be pink in the center.
5. Toss greens with 1/2 vinaigrette. Drizzle remaining vinaigrette over grilled salmon. Serve salmon on a bed of the baby greens.