Grilled Salmon Salad with Citrus Vinaigrette

A mouthful of flavors from the bursting blueberries to the buttery avocado to the zing of the goat cheese to the crunch of the walnuts ...oh yeah and the grilled salmon and greens especially the hidden endive.
Grilled Salmon Salad with Citrus Vinaigrette
Serves 4
This recipe was inspired by the Grilled Salmon and Spinach salad at Mon Ami Gabi in Las Vegas, NV. When I first ate the salad, which I knew would soon become a favorite, I thought I have to recreate this at home. I felt that I could perfect it even further by adding a couple of things like goat cheese and arugula which I have done here. Bon appétit!
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  1. Citrus Vinaigrette
  2. 1 Tablespoon frozen orange concentrate
  3. 1 lemon zested and juiced (about 2 Tablespoons)
  4. 1 Tablespoon whole grain mustard
  5. 1/4 cup good olive oil
  6. salt and freshly ground pepper to taste
  7. Spinach and Arugula Salad
  8. 16 endive leaves
  9. 4 cups of fresh baby spinach
  10. 4 cups of arugula
  11. 1 avocado, sliced and cubed into large chunks
  12. 1/2 cup fresh blueberries
  13. 4 ounces of goat cheese
  14. 1/2 cup of toasted, chopped walnuts
  15. Grilled Salmon
  16. 4- 6oz salmon fillets(skinless)
  17. Olive Oil
  18. Salt and freshly ground pepper
  19. Assemble and Garnish
  20. Chopped fresh chives
  21. Lemon halves
  22. Freshly ground pepper
  1. Combine all the vinaigrette ingredients in a small bowl and whisk together. Set aside. NOTE: This makes about 2 Tablespoons of dressing per person. If you prefer more double the recipe.
  2. For the salad line up 4 serving plates. In each, stack 4 endive leaves, in the form of a hashtag with 2 horizontal and then 2 on top vertical, onto one side of the plate (this is to give the plate height). Then cover the endive (so that it is a hidden surprise) with 1 cup each of the spinach and arugula. Again to one side, group 1/4 of the avocado onto each plate followed by 1/8 of a cup each of walnuts and blueberries. With a small teaspoon spoon out small globs of goat cheese for 1 ounce per plate. Chill while preparing the salmon.
  3. For the salmon, lightly coat with olive oil, salt and pepper. Heat a grill pan over medium high heat. Place the salmon fillets on the grill pan. Cook for 5-6 minutes. Flip the salmon over and cook for another 5-6 minutes or until done.
  4. To assemble place the salmon onto the other side of the chilled salad plate on top of the covered endive so that it is standing up a little bit. Drizzle with citrus dressing. Garnish with chopped fresh chives, lemon halves and freshly ground pepper. Enjoy!
Adapted from Mon Ami Gabi
Adapted from Mon Ami Gabi

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