Grilled Salmon with Strawberry & Spinach Salad

For a few days now I’ve been crazy craving a big juicy Salmon steak. Lightly marinated in lemon juice and grilled slowly with a pinch of sea salt like my dad makes it. Today I had some time in my hands, and everyone has to eat right? but I found myself in a bit of a pickle, what to make as a side that will complement the strongly delicious flavour of the salmon steak. I headed to the market and as I was roaming around I realised it is the beginning of strawberry season, so why not try something new? Strawberry & Spinach salad. So, here it is, grilled salmon with a side of super healthy spinach and strawberry salad for your tastebuds’ delight. And we will wash it all down with a very summery healthy version of Martha Stewart’s pink lemonade that will get us started for the soon-to-arrive warm season. Perfect menu for a relaxing weekend late lunch.

To feed two you’ll need:
For the Salmon
  • 2 fillets of Salmon
  • juice of half lemon
  • sea salt
For the salad
  • 2 cups of fresh spinach leaves cut to bite size
  • a bunch of strawberries sliced
For the salad dressing
  • 4 tbsp olive oil
  • 2 tbsp white vinegar
  • 4 tbsp caster sugar
  • 2 tbsp paprika powder
  • and you can add a pinch of sesame and poppy seeds

To prepare the salmon, preheat a grill pan with a drop of oil. In the meantime, dress the fillets with the juice of half a lemon and let it rest until the pan is hot enough. Then, place the salmon for a few seconds to “fix” it (until it takes a whiteish tone), do the same on the other side. Now you can salt it and let it grill at low temperature until toasty (i like mine to be crunchy, tho not burnt).

While the salmon is cooking, was the strawberries and the spinach, chop them and set aside. In a bowl mix the olive oil, white vinegar, sugar, paprika and seeds. That’s your side ready.

For a jug of pink lemonade you’ll need:

  • 1/2 powder or liquid sweetener
  • 1 cups of fresh lemon juice
  • 3 cups of water 
  • 1/2 cup cranberry juice
  • ice

Dissolve the sweetener in 1/2 cup warm water and let it chill. Once dissolved and chilled add the extra water, and the lemon and cranberry juices. Stirr, cool, and enjoy!

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