Using mayonnaise as a coating for grilled fish is a tried-and-true method that helps prevent it from sticking to the grill. It also keeps the fish’s outer surface from drying out over the heat of the grill. Smaller pieces of salmon cook through quickly and act like little nuggets in this salad, but you can grill a whole fillet as well. Just adjust the cooking time for the size of the fillet.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 pound salmon fillet (preferably wild), skin removed
- 1/4 cup mayonnaise
- 1 tablespoon seafood seasoning, such as Old Bay
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 12 1/2-inch-thick slices baguette
- 2 small romaine lettuce hearts, roughly chopped
- 4 ounces sugar snap peas, sliced on an angle (about 1 cup)
Instructions
- Preheat a grill to medium high. Cut the salmon into 1 1/2- to 2-inch pieces (about 16 total). Gently toss the fish in a large bowl with 1 tablespoon mayonnaise to coat. Sprinkle with the seafood seasoning and toss to coat. Set aside.
- Make the dressing: Combine the remaining 3 tablespoons mayonnaise, the lemon juice, mustard, Worcestershire sauce, 1 clove garlic, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender and process until the garlic is blended. With the machine running, add 3 tablespoons olive oil in a slow stream to make a smooth dressing. Refrigerate until ready to use. Lightly brush the bread with the remaining 1 tablespoon olive oil and season with a pinch each of salt and pepper.
- Grill the salmon, turning, until lightly charred on both sides and just cooked through, 3 to 7 minutes, depending on the thickness of the fish (turn the fish only when it releases easily from the grill so it doesn’t break apart). Grill the bread slices, flipping once, until marked and lightly toasted, about 1 minute. Rub the warm bread with the remaining garlic clove.
- Combine all but 2 tablespoons of the dressing with the romaine and snap peas in a large bowl and toss well. Divide among shallow bowls and top with the salmon pieces and remaining dressing. Serve with the grilled baguette.
Nutrition Facts
| Calories | 440 |
| Total Fat | 29 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 59 milligrams |
| Sodium | 1075 milligrams |
| Carbohydrates | 16 grams |
| Dietary Fiber | 2 grams |
| Sugar | 2 grams |
| Protein | 27 grams |
| Calories | 440 |
| Total Fat | 29 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 59 milligrams |
| Sodium | 1075 milligrams |
| Carbohydrates | 16 grams |
| Dietary Fiber | 2 grams |
| Sugar | 2 grams |
| Protein | 27 grams |
Reviews
This was absolutely delicious! We both loved it. I made it exactly as the recipe stated. Leftovers the next day were perfect right out of the fridge.
This was very good as I adapted it for indoors. I grilled a whole fillet on my grill pan (6 minutes on skin side, flipped and removed skin, 6 minutes on mayo side, and 2 minutes back on skin side). I doubled the dressing and served it on the side with the chopped peas, and I added some shredded parmesan cheese as a topper. We assembled our own salads from the components according to everyone’s taste.