Grilled salmon salad from The Barefoot Contessa Cookbook (page 102) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • snoozermoose on December 05, 2021

    I roasted my salmon salad instead of grilling and used red wine vinegar because my local grocery stores don't carry champagne vinegar. This was pretty good, and my husband and I both enjoyed this, him more than me.

  • anya_sf on January 09, 2020

    I had trouble flipping the salmon on the grill, so I left the fillets skin side down the whole time, which worked fine. Served over romaine lettuce with cucumber, avocado, tomato, and hearts of palm, the salad was very good.

  • ksg518 on April 30, 2017

    This is a great light dinner or lunch. I serve it over crisp lettuces, with a small amount of extra oil and vinegar dressing. The first time I made this (years ago), I thought having to grill the salmon hours before serving so it would have time to chill was a problem but it's actually one of the best parts of the recipe. Just grill the salmon when it's convenient, let it chill and the actual salad can be put together in a few minutes.

  • mirage on June 26, 2010

    Anne made - it was very good.

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