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Grilled Salmon with White Bean, Sundried Tomato and Spinach Salad

From the Scotto Family's Fresco restaurant
/ Source: TODAY

Servings: 6


  • 6 each 1-inch thick salmon fillet approximately 8 ounces each, skinless and bones removed


  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste
  • Juice of 1 each fresh lemon
  • Juice of 1 each fresh orange
  • 2 tablespoons fresh chopped basil

Spinach, cannellini bean and sun dried tomato salad with balsamic vinaigrette

  • 2 pounds cleaned baby spinach
  • 2 cups cooked cannellini beans
  • 1/2 cup thinly sliced sun dried tomato
  • 1 each roasted red pepper, cut into thin strips
  • 1 each roasted yellow pepper, cut into thin strips

Balsamic Vinaigrette

  • 1/2 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 cups extra virgin olive oil
  • 2 each minced shallots
  • Salt and pepper to taste
  • 3 tablespoons each chopped parsley and fresh basil

Season salmon with salt and pepper, brush with marinade 1-2 hours before grilling. Pat salmon dry before grilling to avoid flare up.

Drain salmon of marinade and pat filets dry with paper towels. Lightly oil the hot grill and grill salmon over very high heat, about 3-4 minutes per side.

Mix dressing. Combine the balsamic and mustard. Whisk in oil gradually, add seasoning, shallot and fresh herbs.

Toss spinach in a large bowl with beans, peppers, sun dried tomato and dress salad with desired amount of vinaigrette. Balsamic vinaigrette can also serve as a accompanying sauce for grilled salmon.

Plate salad and, hot off the grill, place salmon on top of salad and serve.