Ingredients Jump to Instructions ↓

  1. 6 cups 660g / 23oz Cut-up romaine and iceberg lettuce mix - washed, well-dried

  2. 1/2 cup 118ml Finely-shredded red cabbage

  3. 1/4 cup 27g / 1oz Coarsely-grated carrot

  4. 12 Cucumber

  5. 12 Tomato wedges

  6. 12 Pitted ripe black olives

  7. 1 lb 454g / 16oz Skinless boneless salmon fillet - cut 4 pieces

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 4 Lemon wedges

  11. Green Goddess Salad Dressing

  12. 2 tablespoons 30ml Cider vinegar

  13. 1 tablespoon 15ml Lemon juice

  14. 1 teaspoon 5ml Dry tarragon leaves

  15. 1/2 teaspoon 2 1/2ml Minced or pressed garlic

  16. 2 tablespoons 30ml Minced white onion

  17. 1/4 cup 23g / 0.8oz Minced parsley

  18. 2 teaspoons 10ml Minced anchovy fillets - (to 3 tspns)

  19. 1/2 cup 118ml Mayonnaise

  20. 1/4 cup 59ml Sour cream

Instructions Jump to Ingredients ↑

  1. To make the dressing: In a blender combine all the ingredients except the mayonnaise and sour cream. Blend until the parsley is pureed and the mixture is smooth. Spoon the parsley mixture into a medium bowl and whisk in the mayonnaise and sour cream until smooth. Refrigerate until needed.

  2. Heat the barbecue grill until the coals glow red with white ash around the edge.

  3. In a large bowl toss the lettuce with the red cabbage and carrot. Divide the salad among 4 chilled dinner plates. Arrange the cucumber, tomato and olives around the lettuce.

  4. Put the salmon pieces on the heated grill and season with salt and pepper as desired. Cook the salmon until well marked, about 2 minutes, then turn and continue cooking until the fish is just cooked and still moist, 2 to 3 minutes longer. Cooking time will vary with the thickness of the fillet.

  5. Put the grilled salmon on top of the salads and top each piece with 1 tablespoon of the Green Goddess dressing. Garnish each plate with a lemon wedge and pass extra dressing alongside.

  6. This recipe yields 4 servings.


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