In the late summer when the heat is getting you down, it’s time for a gigantic salad for dinner. The Grill-Meister is partial to Crab Louie (or is it Louis?) Salad but also loves when we have plank-grilled salmon for dinner, so one night we decided to combine the two ideas and make a Salmon Louie Salad. And we threw on some grilled shrimp, too. Yum!
This is a super-easy one-dish meal, although you could serve a crusty french bread with it. There isn’t really a firm recipe or amounts for the salad part, but I’ll talk you through it. Leave out the shrimp if you want; it’s good but not necessary for the meal to be glorious.
Ingredients
- Your favorite salad greens (we like a mix)
- Enough boiled eggs so that you won’t be fighting over them
- Sliced cucumber
- Tomato wedges or cherry tomatoes, halved
- Sliced avocado
- Sliced bell peppers (red, green, yellow)
- Sliced red onions
- Croutons
- Grilled shrimp (1 lb peeled and cleaned shrimp, 1 tbsp olive oil, seasoning mix)
- Plank-grilled salmon (recipe here) – see ingredients list in that recipe, and don’t forget the plank!
- Thousand Island dressing or your favorite (no need to stick with tradition here if there’s something you like better); I like this Remoulade
- Salt and liberal amounts of freshly ground pepper
Cooking Instructions
Start with the plank-grilled salmon recipe, because you’ll have to soak the plank for at least 30 minutes, make the spice rub and apply it to the fish, and heat up the grill.
Toss the shrimp with olive oil and about 2 tsp of your favorite Southwest or Cajun spice mix (we always use my Zippy Southwest); if you don’t have a spice mix on hand, try 1/4 tsp cayenne, 1 tsp garlic powder, 1/2 tsp salt and 1/4 tsp pepper). Set aside with the fish.
Prepare the plates and start layering on the goodies, starting with a big fluffy base of greens and arranging the rest of the ingredients except the croutons all over each plate, leaving space in the middle for the salmon filet. Store the plated salads in the refrigerator until you’re ready for them.
If you’re making the remoulade, now’s the time.
Grill the salmon according to the directions in the recipe.
Throw the shrimp on the grill after you remove the salmon (tent foil over the salmon while it is resting and after adding the honey drizzle called for in the recipe). The shrimp cook pretty quickly on a hot grill, about 2 minutes per side.
Add a salmon filet, some grilled shrimp and the croutons to each plate, then add a sprinkling of salt and generous amount of freshly ground pepper. Serve with the dressing of your choice; I like to serve it on the side.
This salad goes really well with a crisp Rosé or Sauvignon Blanc, if you’re a wine drinker.
Enjoy! (And cool off.)
Copyright 2017, Glover Gardens Cookbook
Food looks amazing.
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