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Preheat grill to 425°F. Clean and oil the grates. It’s extremely important that your grill is clean and the grates are oiled so the salmon doesn’t stick and then fall apart when trying to flip or remove it.
Drizzle the salmon with a little vegetable oil on both sides and then season the flesh side with a sprinkling of salt and pepper.
Grill the salmon, skin side down with the lid closed for 3-5 minutes or until the skin is crispy. Gently and carefully flip the fish over and grill for another 3-5 minutes.
While the salmon is grilling, make the dressing. Combine all of the ingredients in a bowl or jar and stir/shake to combine. Taste for seasoning.
Remove the salmon and let cook slightly. Once cool enough to handle, gently break up into large chunks.
To assemble the salad, place the butter lettuce, gently torn, on a platter or shallow dish. Next sprinkle with chives, top with the radish slices, pieces of the salmon, segments of the orange and sprinkling of hazelnuts. Finish with a drizzle of the dressing and serve.
Recipe Courtesy of Megan Mitchell