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Grilled Salmon Salad

Summer is all about grilling! So why not repurpose that leftover grilled salmon into a bright, veggie packed salad?!
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Servings: 2 servings
Course: Entree, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Grilled Salmon
  • 12 oz salmon filet
  • 3 tbsp salted butter softened
  • 1 tsp lemon pepper seasoning
  • 1 clove garlic minced
  • ½ tsp dried parsley
  • 1 small lemon sliced
Salad
  • 6 cup romaine or mixed greens
  • 2 eggs hard boiled and peeled
  • 2 roma tomatoes sliced
  • ⅓ cup seedless cucumber sliced
  • 3 tbsp picked red onion optional
  • ¼ cup red onion diced
  • 2 tbsp feta cheese crumbled
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • salt and crushed black pepper

Method
 

Grilled Salmon
  1. Preheat your grill to 400°
  2. Prep your salmon by making sure all pinbones are removed. Remove skin if desired.
  3. In a small bowl, combine butter, lemon pepper, garlic, and dried parsley. Spread evenly over the top of the salmon. Lay slices of salmon on the top of the filet
  4. Place on the grill and cook until the salmon reaches 145°, 5-7 minutes, flipping halfway if desired.
Salad
  1. In a large bowl or serving platters, lay down the lettuce.
  2. Top with halved eggs, tomatoes, cucumber, onions, pickled red onions, feta, and chunks of the cooked salmon (flaked with a fork).
  3. Drizzle with your favorite dressing, but I prefer a simple drizzle of olive oil, red wine vinegar, lemon juice, salt and pepper. Serve immediately.