Recipes Grilled Salmon Salad with Miso Vinaigrette 5.0 (3,396) Add your rating & review This classic grilled salmon salad takes only 20 minutes to prepare. By Kathy Gunst Updated on January 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Total Time: 20 mins Yield: 4 Ingredients Four 8-ounce salmon fillets, with skin 1 1/2 tablespoons white miso 5 1/2 tablespoons fresh lemon juice 2 1/2 tablespoons grated fresh ginger 1/2 teaspoon Asian sesame oil 1 1/2 teaspoons soy sauce 1/2 cup plus 1 tablespoon extra-virgin olive oil 2 tablespoons snipped chives Freshly ground pepper 1/2 pound baby spinach Directions Rub the salmon with 1/2 tablespoon of miso. In a bowl, mix 1 1/2 tablespoons of lemon juice, 1 1/2 tablespoons of ginger and the sesame oil. Add the salmon and turn to coat; let stand for 10 minutes. In a bowl, mix the remaining 1 tablespoon of miso with the remaining 1 tablespoon of ginger. Whisk in the remaining 1/4 cup of lemon juice and the soy, then whisk in the olive oil. Add the chives and season with pepper. Light a grill or preheat a grill pan. Add the salmon, skin side down. Cover the grill and cook the salmon over a medium-hot fire for 4 to 6 minutes, depending on the thickness of the fillets. Flip the salmon and grill for 2 to 4 minutes longer, or until the salmon is just cooked through. Transfer the salmon to a plate and keep warm. Arrange the spinach on a serving platter and top with the fillets. Drizzle with half of the vinaigrette and serve immediately, passing the remaining vinaigrette at the table. Rate it Print