Grilled Salmon Salad with Crumbled Blue Salsa
The Blue cheese salsa adds an entirely new dimension to this classic grilled salmon.
Makes 6 servings
2 cups grape or cherry tomatoes
12 black and green olives, pitted
¼ cup chopped fresh basil
2 teaspoons zested lemon rind
1 garlic clove, peeled and thinly sliced
1 bulb fennel, trimmed and sliced thin
3 tablespoons olive oil
6 6-ounce salmon fillets
¼ cup Saga® Crumbled Blue cheese
1. In a hot skillet, char the tomatoes and then set aside. Toss with olives, basil, garlic, and lemon rind. Set aside.
2. Prepare the grill. Brush the fennel with olive oil and grill for 3 minutes on each side. Set aside. Grill the salmon for 4 minutes on each side.
3. Arrange the fennel and salmon pieces on a serving plate or platter. Toss Blue cheese with charred tomato salsa and spoon on top of each fillet. Serve hot or room temperature.
Tip: When serving, you can serve the salmon fillet whole or break into several pieces.
Tip: You can also char and grill your tomatoes, fish and fennel in an iron skillet on the stove if desired.