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Mixed Berry Salmon Salad

Recipe Date: June 4, 2020
Serving Size: 5
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Spring into summer with this perfect Rosé pairing. Mixed berry salad topped with feta or goat cheese and delicious blackened Atlantic Salmon with a spicy and flavorful seasoning that gives it something extra. The dry rub provides just the right amount of kick that is complimentary to Dude DeWalt’s fruity Rosé.  The creaminess of either of these cheeses provides a smooth finish to our full-bodied wine. Perfect for June nights on the patio. Enjoy, but be careful, because you’ll be going back for thirds.

 

Ingredients

  • 1 large piece of fresh Atlantic Salmon, skin on (Using 2.5 lbs is a great option for 4-5 people)
  • 1 tbsp Chile powder
  • 1 tbsp paprika
  • 1 ½ tsp oregano
  • 1 ½ tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chipotle powder
  • ½ tsp cayenne (optional for extra spice)
  • 1 ½ tsp cumin
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • Approximately 4-5 cups spinach or mixed greens
  • Approximately 2 cups of berries (We used blackberries and raspberries on one salad and sliced strawberries and blueberries on another. We loved both combinations! Use your favorite berry combo or what you have on hand to equal about 2 cups)
  • ½ cup pecans or walnuts
  • Flakey sea salt and fresh ground black pepper – to taste
  • Balsamic vinaigrette – to taste
  • Top with either crumbled feta or goat cheese
  • Additional optional toppings for an extra nutritional boost: sunflower, chia, or pepita seeds

Directions

Pre-heat your grill to a medium high heat setting. Start by creating the seasoning mixture in a bowl. This is enough to coat 2.5 lbs of Salmon.

Next, coat the salmon in olive oil and then with the dry rub. Place salmon on the grill, skin side down for approximately 10 minutes or until it is pink almost all the way through. At this point, flip the salmon, flakey side to the grill, until it obtains a light char. Remove from the grill.

While salmon is on the grill, combine all salad ingredients and top with your choice of feta or goat cheese and the vinaigrette.  Salads are very flexible, and these measurements can be added to or subtracted from to your preference. Once the salmon is done grilling, top the salad with salmon.

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