Grilled Salmon Salad with Mixed Greens and Brown Rice

Name: Grilled Salmon Salad with Mixed Greens and Brown Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: American
Ingredients: 5 oz Salmon fillet (skin-on or skinless, as preferred); 2 cups Mixed greens (washed and dried); 1/2 cup Brown rice (cooked and cooled); 1 tbsp Olive oil (extra virgin preferred); 1 tbsp Balsamic vinegar (for dressing); to taste Salt (for seasoning salmon); to taste Black pepper (for seasoning salmon)

545 kcal · 45 g protein · 10 minutes · 1 servings

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Grilled Salmon Salad with Mixed Greens and Brown Rice

This Grilled Salmon Salad combines tender, flavorful salmon with fresh mixed greens and wholesome brown rice. Tossed in a simple olive oil and balsamic vinegar dressing, it's a nutritious and satisfying meal perfect for lunch or dinner.

545 kcal 45 g protein 10 minutes

Ingredients

Salmon fillet 5 oz
Mixed greens 2 cups
Brown rice 1/2 cup
Olive oil 1 tbsp
Balsamic vinegar 1 tbsp
Salt to taste
Black pepper to taste

Method

Prepare the Salmon. Pat the salmon fillet dry with paper towels. Season both sides lightly with salt and black pepper. This helps enhance the natural flavor and ensures a tasty crust when grilled.
Tip: Drying the salmon before seasoning helps it sear better and prevents sticking.
Preheat the Grill or Pan. Heat a grill pan or outdoor grill over medium-high heat. If using a pan, add a small amount of olive oil to prevent sticking. The grill should be hot enough that the salmon sizzles when it touches the surface.
Tip: Use a grill pan with ridges to get nice grill marks and avoid the fish sticking.
Grill the Salmon. Place the salmon fillet skin-side down on the grill or pan. Cook for about 4-5 minutes without moving it to develop a good sear. Then carefully flip and cook the other side for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
Tip: Use a thin spatula to flip the salmon gently to keep it intact.
Prepare the Salad Base. While the salmon cooks, place the mixed greens in a large bowl. Add the cooked brown rice on top. This combination adds freshness, texture, and fiber to your meal.
Tip: Make sure the rice is cooled to avoid wilting the greens.
Make the Dressing. In a small bowl or jar, whisk together the olive oil and balsamic vinegar until well combined. This simple dressing adds a tangy and rich flavor that complements the salmon and greens.
Tip: You can add a pinch of salt or a small teaspoon of honey if you like a sweeter dressing.
Assemble and Serve. Drizzle the dressing over the mixed greens and brown rice. Toss gently to coat everything evenly. Place the grilled salmon on top of the salad. Serve immediately while the salmon is warm.
Tip: Serve with lemon wedges on the side for an extra fresh burst if desired.

Pro tips

If you don't have a grill pan, a regular non-stick skillet works well for cooking the salmon.
To check doneness, the salmon should flake easily with a fork but still be moist inside.