OK, this is it, this is really, really it. In fact, I’m hoping there’s not a hard frost between my writing and your reading this recipe. The availability of local tomatoes, potatoes, fresh herbs, and lettuces is drawing to a close, so hit the market—right now!—for this summer-is-over salad. Then savor the lovely sweetness of cherry tomatoes with the bite of fresh dill, the softness of new potatoes with tart, garlicky vinaigrette, and the richness of warm salmon made even richer with slices of creamy avocado.
I love salads like this, that hit every possible flavor note, making it pretty much impossible to set down your fork. Forget plates—my husband and I inhaled the whole salad right off of the platter.
My fingers are crossed that you can even enjoy this salad outside, for a true last hurrah. Open a bottle of wine, sip it while leaves drift by. Do not think about holiday shopping lists, not yet. Instead, raise a toast to color and light and the fragrance of things that grow. So long for six months, we’ll miss you.
Grilled Salmon Salad with Avocado & Mustard Vinaigrette
Photo by Stephanie Meyer
1 small garlic clove, minced
1 Tbsp. Dijon mustard
2 Tbsp. olive oil
1 Tbsp. minced fresh dill
2 Tbsp. lemon juice
1 Tbsp. capers, drained
1/4 tsp. salt
freshly ground black pepper
Four-4 oz. salmon fillets
2 large eggs
1/2 lb. new potatoes
3 cups greens (spinach, arugula, or a combination of the two)
1/2 c. quartered cherry tomatoes
1 large shallot, peeled & sliced thin
1 avocado, pitted and sliced into 1/2-inch slices
Heat grill. Whisk together the dressing ingredients in a small bowl. Smear a few teaspoons of olive oil over both sides of salmon filets and sprinkle both sides lightly with salt. Set aside.
Fill a large saucepan with cold water. Add 2 tsp. of salt, then potatoes and eggs. Set uncovered over high heat. When water boils, turn heat to low. Simmer potatoes and eggs for 10 minutes; when timer goes off, transfer eggs to a bowl of cool water. Continue simmering potatoes until tender, another 10 minutes or so (test with a fork; when fork pierces easily, potatoes are done).
Remove potatoes from water and let sit at room temperature. Grill salmon, depending on how hot your grill is, and how thick your fillets are, 2-4 minutes per side (you want slightly under-done salmon; it will continue cooking as it sets up). Transfer salmon to a cutting board and let rest while you assemble the salad.
Spread greens over a large platter. Quarter potatoes and scatter over greens. Top with tomatoes, shallots, and avocado. Peel and quarter the eggs and arrange over the greens. Spoon half the dressing over the salad. Break apart the warm salmon into 2-inch pieces and arrange over the greens. Top with the remaining dressing. Serve immediately.