Grilled Salmon on a Salad with Frisee, Sweet Corn, Onions, and Sundried Tomatoes

By | May 1st, 2010

Yield: 12 servings

 

INGREDIENTS WEIGHTS/MEASURES
Salmon fillets 12 (6 ounce) portions
Frisee 6 heads
Fresh corn, cut off the cob 4-1/2 cups
White onion, thinly sliced 6 medium
Sun-dried tomatoes, julienne-cut 9 ounces
Champagne vinegar 1/3 cup
Olive oil 3/4 cup
Salt and pepper to taste

 

METHOD:

Cook salmon fillets on grill or under broiler for approximately 3 to 4 minutes per side. Combine remaining ingredients in a bowl and toss lightly with vinegar and olive oil. Season with salt and pepper. Arrange the salad on a plate and place the grilled salmon on top.

 

Recipe and image provided by the National Onion Association.