I looked at multiple recipes for grilling salmon. I had never grilled salmon.
My first attempt at grilling salmon on a gas grill turned out pretty good!
Here is what I did:
You will need salmon filets. I just bought them from our local grocery store in the fresh fish section.
I prepared the salmon filets with olive oil and then sprinkled them with pepper, garlic powder, & a little salt.
I heated the grill up, then I lowered it to a little below medium.
I put oil on a paper towel & used tongs to brush the oil on the grates so that the filets wouldn’t stick.
The filets had skin. I placed the non-skin side down first. (the more it cooks the flakier it gets so by doing this side first it prevents it from being flaky & falling through the grates)
Close the lid on the grill. My thermometer on the grill said approx. 375 degrees
I cooked the first side for 4-5 mins. Then I used a spatula (metal!! Plastic will melt!!) to flip the filet over to the skin side down. I closed the lid again cooked for additional 5 mins.
Cooking time will vary depending on the thickness of the filets. Mine were approx. ¾” thick. Also from everything I read about grilling salmon, it’s better to undercook them a little then to overcook them. So for me that’s how I judged they were done, when they were a little flaky.
I used a spatula to remove them to a pan and then I wedged the spatula between the filet & skin and the skin peeled right off. I didn’t think it would work this easily but it came right off.
Healthy Eating: Grilled Salmon with Balsamic Strawberry Spinach Salad
Salmon Filets (my filets had skin, easier to grill)
Olive Oil – enough to cover the filets
The following spices I sprinkled a small amount all over the filet:
*Optional – You can squirt a few drops of lemon juice on the filets. I tried it both ways and enjoyed both, it seems the lemon cuts down on the fish taste. (I know many people do this, but we are pretty new to eating fish and cooking it ourselves)
Salmon served with Blueberry & Strawberry Salad topped with Homemade Balsamic Vinegar Dressing
For the salad:
Spinach & Romaine Lettuce (any greens would work; Spinach is loaded with fiber & vitamins). Use enough for each serving per person
Sliced Strawberries & Blueberries
Add all the salad ingredients except the strawberries to a bowl with a lid. Then add the dressing, as much as you prefer, put the lid on the bowl and shake to cover all of the greens with the dressing.
For the dressing:
Healthy Eating: Mason Jar Balsamic Vinegar & Oil Dressing
Add all the ingredients to a mason jar for easy storage and to shake the dressing. ¾ cup olive oil
¼ cup balsamic vinegar (more or less depending on your own taste)
1 tsp. agave (for a touch of sweetness since it was a strawberry & blueberry salad)
Pinch of salt, garlic powder, pepper
Approx. 1 tsp. of Italian herbs or any dried herb seasoning
This made enough dressing for 2 salads with some leftover, this is why the mason jars work great, easy storage.
Serve your salad on plates and top with the slivered strawberries (I did not add them to the bowl to be shaken because I did not want them to get mushy)
*One thing I did but would change next time: I added cucumbers to the salad but for us it didn’t really go with the fruit. I would have also added feta cheese if I had some. It really depends on our own preferences.
*Fruit in the salad really adds a twist to your salad. It triggers multiple taste buds at once & makes the salad a little less boring!
*I do not know the nutrient value of this meal. I only know that it was made with all healthy/ clean eating ingredients!
For me when I am eating healthy and sticking to clean eating as much as I can I don’t measure or count calories and this works for me!
*This healthy recipe was husband approved!