Chopped Salad with Grilled Salmon & a Grilled Fresh Strawberry Vinaigrette - As Seen on Global TV

Catch Angie and Chef CJ on Global Morning at 8:30AM today as they demonstrate how to prepare this delicious grilled salmon and chopped side salad with a fresh Grilled Strawberry Vinaigrette dressing live! This morning's recipe features Driediger Strawberries! Celebrate strawberries this June by prepping this great recipe and by taking a trip to Driediger Farms for the 6th Annual Strawberry Festival on June 22nd.

Chopped Salad with Grilled Salmon & a Grilled Fresh Strawberry Vinaigrette

It’s strawberry season! This dish is full of delicious summer flavours and textures, a perfect blend of savoury, sweet and acidic. Ideal for outdoor grilling, this dish is a light and fresh alternative and is a lovely addition to your BBQ gatherings. This salad is another one of Angie’s specialties so all produce is locally sourced with Fraser Valley ingredients.

Ingredients for Salad:

• 4 x Wild salmon fillets, skin on - grilled
• 1 tbsp. Well Seasoned Olive Oil* for the salmon
• 2 heads, chopped Romaine
• 1 can of Black Beans, drained and rinsed
• 1 can of Chick Peas, drained & rinsed
• 1 cup of fresh or frozen Corn, thawed
• 1 Avocado, diced
• 1/2 cup fresh Strawberries, sliced
• 1/2 English Cucumber, diced
• 2 hard boiled Eggs, peeled & sliced
• 2 green Onions, chopped
• 1/2 cup fresh Flat Leaf Parsley, chopped
• 4 Bacon slices, cooked crispy and chopped
• 1/2 cup of crumbled Feta

For the Strawberry Vinaigrette:

• 12 fresh Strawberries, halved & grilled
• 1/4 cup White Balsamic
• 1/2 cup Well Seasoned Olive Oil*
• 1 small Shallot, minced
• Salt & Pepper
• 1 tbsp Dijon Mustard
• 1 tbsp. Honey (optional depending on the sweetness of your berries)
• *Available from Well Seasoned

Instructions:

1. To grill the salmon pre-heat your BBQ to medium high. Lightly coat the salmon fillets with olive oil and season with salt & pepper. Place salmon on the grill, skin side down and cook for about 5 minutes per side - depending on the thickness.
2. While your salmon is cooking, grill the strawberries on the other side of the grill. Drizzle them with a tiny bit of the olive oil and cook them just until they start to caramelize and soften. Remove them from the grill and add them to your blender or food processor, add the salt pepper, mustard, honey & shallot with the vinegar, process until smooth. Slowly add the olive oil until the dressing emulsifies. Taste and adjust seasoning as necessary.
3. On a large platter, start to assemble your salad with a base of chopped romaine. Add all of the other ingredients except the cheese & parsley until they are all on the platter. Top with your grilled salmon and dress with the Grilled Fresh Strawberry Vinaigrette, sprinkle with crumbled feta and parsley.