Summer Salmon Salad with Grilled Peaches and Chimichurri

When I think of #SaladsThatDontSuck, this is the one that currently comes to mind. You'll love the added flavor from char marks on grilled salmon and peaches, plus a generous topping of homemade chimichurri sauce.

Course Entree Salad, Main Course, Salad

Cuisine American, Argentinian

Keyword Chimichurri, Grilled Peaches, Grilled Salmon, Salmon Salad, Summer Salmon

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 682kcal

Equipment

outdoor grill or grill pan
cutting board and sharpened knife
measuring cups and spoons
small prep bowl
tongs and serving platter

Ingredients

Basic Chimichurri

1/2 cup olive oil
2-3 tbsp red wine vinegar
3 cloves garlic minced
1 cup finely chopped flat leaf parsley
1/4 cup finely chopped oregano
1/2 tsp red pepper flakes
1/2 tsp coarse ground kosher salt

Summer Salmon Salad with Grilled Peaches

4 fillets salmon skin removed
4 large peaches pitted and sliced
nonstick spray for grilling
kosher salt and pepper to taste
8 oz salad greens, divided into 4 servings arugula or spinach
1/4 red onion, sliced thin
1/2 cup pecan pieces

Instructions

To make the chimichurri, make sure the herbs and garlic are finely minced and somewhat uniform in texture or size. Then combine all the ingredients in a small bowl, mix, and set aside until ready to serve.
Heat your grill or grill pan over medium-high heat. Start with the peaches, patting them dry and placing on the heated grill. Sear for about one minute on each side or until grill marks appear, than transfer to a plate.
Next, grill the salmon. Season each fillet with salt and pepper to taste, or other preferred grill seasoning. Place the salmon fillets on the heat grill and cook 3-5 minutes on each side. Give each piece of salmon a 1/4 turn halfway through cooking (optional for additional grill marks).
Flip the fillets and grill an additional 3-5 minutes, or until the salmon is cooked through and flaky. To assemble, place the grilled salmon on top of the salad greens, then top with the red onion, pecan pieces, grilled peaches, and drizzle with the chimichurri sauce. Serve immediately and enjoy.

Notes

Substitutions:

Swap the fresh oregano for 3 teaspoons dried oregano
If using frozen peaches, allow to thaw completely then pat dry with a paper towel to remove excess moisture
If using skin-on salmon, adjust cooking time accordingly. Remove before serving (optional)

Nutrition