Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TheFreshMarket #TFMGetGrilling #Collectivebias.
When asked to partner with The Fresh Market, creating a dinner around their fresh Wild Salmon, I knew exactly what I wanted to share with you:
While we’re lucky enough to have access to our grill year-round, it seems to be fired up non-stop during the summer. I love salmon almost any way I can cook it, but there’s something undeniably delicious about salmon on the grill. And this oh-so-pretty salad is bursting with all the colors and flavors of my favorite season!
Wild Salmon season is here too, and The Fresh Market flies it in fresh for the best peak flavor. I headed over to my local store to pick up all of my ingredients (and some pretty flowers too!).
The Fresh Market has the most beautiful produce, exceptional meat and seafood, and delicious, freshly baked treats. The service is friendly and attentive and the store atmosphere is warm and inviting (can you tell I’m a fan?).
I love so many things about this dish. Delicious and colorful, it is also that magical unicorn that makes it at once easy enough for a casual weeknight, yet impressive enough to serve for Saturday night dinner guests.
lightly adapted from Real Simple
3 tablespoons kosher salt
3 cups water
1 1/2 pounds Wild Salmon fillet
1/4 cup buttermilk
3 tablespoons mayonnaise
3 tablespoons finely chopped fresh basil, plus leaves for serving
2 tablespoons finely chopped fresh mint, plus leaves for serving
1 small clove garlic, minced
2 heads Boston or Bibb lettuce, leaves torn in half
2 avocados, diced
Place salt, water and salmon in a large ziploc bag – let soak for at least 10 minutes or up to overnight.
Prepare grill for direct cooking over medium high heat. Remove salmon from brine, pat dry and brush with some olive oil. Season with salt and pepper. Oil the grill grates too to avoid sticking. Grill salmon, skin side down, for 5-6 minutes. Flip and continue cooking another 3-5 minutes or until your desired level of doneness. Transfer to a plate and let rest for 5 minutes. Break into large pieces and discard the skin.
Whisk buttermilk, mayonnaise, chopped basil, chopped mint, and garlic in a small bowl. Season with salt and pepper. Arrange lettuce on a serving platter and top with salmon and avocado. Garnish with basil and mint leaves and drizzle with dressing.
This delicious recipe brought to you by Sheri Silver