Ingredients:

  • 4 (6 oz) salmon fillets (170 g each)
  • 1/4 cup olive oil (60 ml)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon honey (15 g)
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 6 cups mixed salad greens (150 g)
  • 1 medium avocado, diced
  • 1 cup cherry tomatoes, halved (150 g)
  • 1/2 cucumber, thinly sliced
  • 1/4 red onion, thinly sliced
  • Salt and pepper, to taste
  • 1/4 cup olive oil (60 ml)
  • 2 tablespoons balsamic vinegar (30 ml)
  • 1 teaspoon Dijon mustard

Instructions:

  1. In a mixing bowl, whisk together olive oil, soy sauce, honey, minced garlic, and lemon juice. Add the salmon fillets to the marinade and coat well; let marinate in the refrigerator for 30 minutes.
  2. Preheat the grill to medium-high heat. Remove the salmon from the marinade and discard the marinade. Place salmon on the grill; cook for 4-6 minutes per side or until the fish flakes easily with a fork and reaches 145°F (63°C).
  3. While the salmon is grilling, place the mixed salad greens in a large bowl. Add diced avocado, halved cherry tomatoes, sliced cucumber, and red onion.
  4. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.
  5. After grilling, let the salmon rest for a few minutes, then place it atop the salad. Drizzle the dressing over the salad and serve immediately.