This superfood-packed meal is part of the Scotto family's Feast of the Seven Fishes for Christmas Eve, but it would be lovely any time of year. If it's too cold to grill outside, feel free to cook the salmon in a grill pan.
- 6 1-inch thick boneless, skinless salmon fillets (approximately 10 ounces each)
- 1/3 cup extra-virgin olive oil
- 1 lemon, juiced
- 1 orange, juiced
- 2 tablespoons chopped fresh basil
- 2 pounds cleaned baby spinach
- 2 cups cooked cannellini beans
- 1/2 cups thinly sliced sun-dried tomatoes
- 1 roasted red pepper, cut into thin strips
- 1 roasted yellow pepper, cut into thin strips
- 1/2 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 cups extra-virgin olive oil
- 2 minced shallots
- Salt and pepper to taste
- 3 tablespoons chopped parsley and fresh basil
- 3 tablespoons chopped fresh basil
Advance prep: One to two hours before grilling, season salmon with salt and pepper and brush with marinade.
For the salmon: Drain salmon of marinade and pat fillets dry with paper towels. Lightly oil the hot grill and grill salmon over very high heat, about 3-4 minutes per side.
For the vinaigrette: Combine the balsamic and mustard. Whisk in oil gradually, add seasoning, shallot and fresh herbs.
For the salad: Toss spinach in a large bowl with beans, peppers and sun dried tomatoes. Dress salad with desired amount of vinaigrette. (Balsamic vinaigrette can also serve as a accompanying sauce for grilled salmon).
To serve: Plate salad and, hot off the grill, place salmon on top of salad and serve.