Recipe: Grilled Salmon Spring Salad with Lemon Thyme Vinaigrette

Instructions

1. Preheat grill to high heat. Clean and oil grates. 
2. Make the vinaigrette by combining olive oil, lemon juice, shallot, thyme, mustard, lemon zest, salt, and black pepper in a small bowl or jar. Whisk well. Add more salt to taste, if needed. Set aside 1 tablespoon of the vinaigrette for brushing on the salmon. 
3. Toss the lettuce, fennel, cucumber, and red onion and divide between four medium-sized plates or bowls. 
4. Sprinkle salmon with salt and pepper and brush with reserved vinaigrette. Discard any remaining reserved vinaigrette. 
5. Reduce grill heat to medium high. Place salmon on grill, skin side down. Flip after about 6 minutes. Grill 2–3 more minutes, or until fish is opaque and flakes easily with a fork when inserted in the thickest part of the fillet. If using a meat thermometer, fish should reach approximately 140 degrees F—the safe internal temperature is 145 degrees F, but fish will continue cooking for a few minutes once removed from the grill. The total cooking time for salmon will depend on the thickness of the fillet. Remove salmon from the grill. 
6. Remove salmon skin, if desired. Top salads with salmon and drizzle with vinaigrette. Refrigerate any remaining vinaigrette in a jar with a tight-fitting lid for up to 5 days. 
7. Sprinkle salads with chives and serve with lemon slices.