Grilled Romaine, Salmon and Fennel Salad with Dill-Dijon Vinaigrette

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A light and summery vinaigrette plays the starring role in this healthy and easy-to-prepare meal. A mixture of Dijon, capers, dill, lemon, vinegar, oil and more makes this dressing a magnificent marinade, as well. Rich salmon, sweet Romaine, tasty tomatoes and aromatic fennel round out this sensational salad. Serves 2.


Dill Dijon Vinaigrette
1 t Dijon mustard
1 T capers, drained
1/2 t ground black pepper
1/2 t salt
1 T shallot
2 T lemon
1 T fresh dill
1 T fresh parsley
1/2 T garlic
3 T white wine vinegar
1/3 c extra virgin olive oil

Grilled Romaine, Salmon and Fennel Salad
2, 6 oz fresh salmon fillets
1 med fennel bulb, white base only, trimmed, thinly sliced
1 T capers, drained
1/2 c frozen edamame beans, thawed
Dill Dijon Vinaigrette
2 T extra virgin olive oil
1 head Romaine lettuce, split in half lengthwise
2 med heirloom tomatoes, sliced
lemon wedges for garnish
fennel fronds for garnish


Dill Dijon Vinaigrette
In a processor, pulse together all ingredients except vinegar and oil. Add vinegar, pulse, then slowly add oil, blending until emulsified. Divide in half for salmon and salad.

Grilled Romaine, Salmon and Fennel Salad
Pour half of vinaigrette over salmon fillets and reserve remainder for salad. Marinate salmon 30 min. Preheat grill to med-high. Grill salmon upside down and covered for approx. 3-4 min. Turn over carefully and cook another 3-4 min until cooked through and internal temp reaches 135°. Remove from grill and serve hot over grilled romaine.

Thinly shave fennel on a mandolin or slicer. Toss with capers, edamame and reserved dressing as desired; set aside.

Drizzle olive oil over cut romaine and grill cut-side down for 30 sec. Place tomato slices onto two dinner plates. Divide romaine and fennel mixture between plates, over tomato slices. Top with salmon, garnish with lemon wedges and fennel fronds and drizzle with remaining dressing.