Spinach Salad With Grilled Salmon Recipe
Trimmed baby leaf spinach, crumbled blue cheese, roasted walnuts and dried cherries tossed in our warm pancetta vinaigrette and topped with grilled salmon and garnished with crisp onion straws
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Spinach Salad with Grilled Salmon
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Pancetta Vinaigrette
Grilled Salmon
Method
Preparation of Pancetta Vinaigrette
Cook Pancetta
In a skillet over medium heat, cook the pancetta until crispy, about 5-7 minutes. Remove from heat and let cool slightly.
Make Vinaigrette
In a bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined. Add the cooked pancetta and any drippings from the skillet into the vinaigrette and mix well.
Grilling Salmon
Assembling the Salad
Combine Salad Ingredients
In a large bowl, toss together the baby leaf spinach, crumbled blue cheese, roasted walnuts, and dried cherries.
Add Vinaigrette
Drizzle the warm pancetta vinaigrette over the salad and toss gently to combine.
Top with Salmon
Place the grilled salmon fillets on top of the salad.
Garnish
Sprinkle the crisp onion straws over the top for garnish before serving.