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Grilled Dill-Garlic Salmon Salad
Grill
Discovery
Free Griddle Contest
Grilled Dill-Garlic Salmon Salad

with Ranch Dressing and DIY Croutons

8 min
Difficulty: 2/3
Canadian

It's family BBQ time and this dish let's everyone build their plates with what they love! Drizzle delicious ranch over everything and prepare for compliments from everyone in your home. Ingredients: Salmon fillets • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Roma tomatoes • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).

Allergens

Barley
Walnuts
Oats
Rye
Triticale
Sulphites
Soy
Mustard
Wheat
Milk
Sulphites
Salmon
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish

Utensils

Measuring Spoons
Large Bowl
Whisk
Silicone Brush

Tags

Discovery
Free Griddle Contest
Climate-conscious
Ingredients
Salmon Fillets, skin-on

Salmon Fillets, skin-on

250 g

Ciabatta Roll

Ciabatta Roll

1 unit(s)

Spring Mix

Spring Mix

113 g

Tomato

Tomato

1 unit(s)

Mini Cucumber

Mini Cucumber

2 unit(s)

Ranch Dressing

Ranch Dressing

4 tbsp

Garlic Salt

Garlic Salt

1 tsp

White Wine Vinegar

White Wine Vinegar

1 tbsp

Dill-Garlic Spice Blend

Dill-Garlic Spice Blend

1 tsp

Sugar

Sugar

0.5 tsp

Pepper

Pepper

0.125 tsp

Oil

Oil

2 tbsp

Salt

Salt

0.063 tsp

Preparation
1
Prep

  • Thinly slice cucumbers into rounds.
  • Cut ciabatta into 1/2-inch slices.
  • Transfer ciabatta slices to a plate. Brush with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
  • Cut tomato into 1/2-inch pieces.

2
Marinate veggies

  • Add vinegar, half the garlic salt, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper, then whisk to combine.
  • Add tomatoes and cucumbers, then toss to combine.

3
Season and grill salmon

  • Pat salmon dry with paper towels. Season with Dill-Garlic Spice Blend, remaining garlic salt and pepper. Drizzle all over with 1/2 tbsp (1 tbsp) oil.
  • Add salmon to the grill, skin-side down. Close lid and grill until salmon is cooked through and skin is crispy, 6-8 min.** (TIP: When the skin is crispy, it won't stick to the grill.) 
  • Carefully transfer salmon to a plate, skin-side up.

4
Grill ciabatta

  • Meanwhile, add ciabatta slices to the other side of the grill.
  • Close lid and grill until ciabatta is crisp and grill marks form, 2-3 min per side.
  • Transfer ciabatta slices back to the same plate to cool slightly.

5
Assemble salad

  • Cut or tear cooled ciabatta into 1/2-inch pieces.
  • Add spring mix and half the croutons to the bowl with marinated veggies, then toss to combine.

6
Finish and serve

  • Divide salad and salmon between plates.
  • Drizzle ranch dressing over top.
  • Sprinkle remaining croutons over top.

Nutrition per serving

680

kcal

Calories

48

g

Fat

8

g

Saturated Fat

31

g

Carbohydrate

5

g

Sugar

3

g

Dietary Fiber

31

g

Protein

85

mg

Cholesterol

1410

mg

Sodium

0.1

g

Trans Fat

850

mg

Potassium

100

mg

Calcium

3.5

mg

Iron

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