Grilled Salmon and Peach Salad


One of my New Year’s resolutions for 2014 was to eat more fish. It’s not solving any world problems or making me a better person. It’s not even an unequivocally good idea. There’s mercury content to consider, and then there’s the issue of where the seafood comes from, how it’s been inspected, and whether it’s been harvested in an ecologically sound way. It goes on and on.

Once all things are considered, though, I think there are lots of positive effects to making fish part of a healthy diet. My goal this year was to eat fish once a week. My previous amount was about six times a year (not counting fried fish that I would eat occasionally in fish and chips, fish sandwiches or fish tacos).

I’ve fallen short of my goal, but I’ve done better than previous years. The way I’ve been able to do better is by using several recipes I can go to that are easy, that everyone in the family likes and that don’t leave the house smelling like fish. During the winter, I cooked fish in foil packets, and that worked very well. During summer, grilling is the way to go.

Few meals get any healthier or any tastier than a salmon salad. There is a lot of room for variation, but here’s the basic recipe I follow.


makes four servings



12 ounces of salmon filets

1 tablespoon olive oil

2 tablespoons honey

1 tablespoon soy sauce




1 head red or green leaf lettuce

2 tablespoons dried cranberries

¼ red onion, thinly sliced

1 can butter beans

2 peaches



2 tablespoons olive oil

1 tablespoon brown sugar

1 tablespoon soy sauce

1 teaspoon water



Prepare salmon marinade by combing ingredients into a sauce. Wash salmon and place on sheet of foil. Spread marinade over both sides of salmon. Grill salmon on foil for about 6 minutes on each side, until the fish is flakey and cooked through. Cut peaches in half, remove pit and grill for about 6 minutes. Cut lettuce into pieces and arrange dried cranberries, onion slices and beans on top. Slice grilled peaches and add to salad. Pull apart salmon fillets into pieces with fork and arrange on top. Mix dressing ingredients together (I like to shake them all up in a canning jar with the lid on). Sprinkle dressing over salad.

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