Grilled Salmon Salad with green goddess dressing

Name: Grilled Salmon Salad with green goddess dressing
Yield: Serves 4
Cuisine: American
Ingredients: 3 tablespoons chopped fresh chives; 3 tablespoons chopped fresh flat-leaf parsley; 4 or 5 anchovy fillets packed in oil, drained and chopped; 4 or 5 anchovy fillets packed in oil, drained and chopped; ¼ cup (60 ml) crème fraîche or sour cream; ¼ cup (60 ml) crème fraîche or sour cream; ¾ cup (180 ml) buttermilk; 1 small ripe avocado, pitted, peeled, and chopped; 4 cups (160 g) loosely packed mixed greens, such as frisée, cress, arugula, and/or mustard; Olive oil, for brushing; 4 salmon fillets (6 to 8 ounces/170 to 225 g each and about 1 inch/2.5 cm thick), pin bones removed; Fresh lemon juice; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; 1 tablespoon drained and chopped capers; 1 tablespoon chopped fresh tarragon leaves; Honey-Lemon Vinaigrette; 1 avocado, pitted, peeled, and quartered lengthwise; 4 cups (160 g) loosely packed mixed greens, such as frisée, cress, arugula, and/or mustard; 4 cups (160 g) loosely packed mixed greens, such as frisée, cress, arugula, and/or mustard; 4 cups (160 g) loosely packed mixed greens, such as frisée, cress, arugula, and/or mustard; 4 cups (160 g) loosely packed mixed greens, such as frisée, cress, arugula, and/or mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

You’ll have enough vinaigrette and Green Goddess dressing left over to use for other salads. Instead of using the avocados in the dressing, you can garnish the dish with avocado slices when serving.

Ingredients

Green Goddess Dressing

1 small ripe avocado, pitted, peeled, and chopped
¾ cup (180 ml) buttermilk

Americas
United States
Pescatarian
California

Method

To make the green goddess dressing, in a food processor or blender, combine the avocado, buttermilk, crème fraîche, anchovy fillets, parsley, chives, tarragon, and capers. Pulse a few times to combine. Season to taste with the salt, pepper, and lemon juice. Use right away, or transfer to an airtight container and refrigerate for up to 3 days.

To make the salad, prepare a medium fire in