Recipe: Grilled salmon salad

Pomodoro's Grilled Salmon Salad
Recipe courtesy of Pomodoro Owner and Chef Adriano Paganini
Serves 4


  • 3 small zucchini
  • ½ small red onion
  • 1 pound asparagus
  • 4 salmon filets (5 ounces each)
  • ¼ cup extra virgin olive oil
  • Sea salt to taste
  • 4 quarts baby organic lettuce
  • 2 ounces balsamic dressing (recipe below)
  • 4 tablespoons balsamic reduction (recipe below)

    Wash the zucchini, trim off the ends and slice lengthwise into 3/8-inch slices. Peel the red onion and slice into ¼-inch slices. Wash the asparagus and trim off the fibrous bottoms.

    Lightly brush the salmon and vegetables with olive oil, season with sea salt and cook on the grill until done, about 2-3 minutes each side for the salmon, 2 minutes each side for the zucchini, 3-4 minutes each side for the red onion and 2-3 minutes for the asparagus.

    Toss the baby lettuce with the balsamic dressing and arrange on 4 plates. Place the grilled salmon on top and arrange the grilled vegetables around each of the salads. Drizzle the balsamic reduction on each of the salads.

    BALSAMIC DRESSING Yields ¾ cup

  • ¼ cup balsamic vinegar
  • ½ cup olive oil
  • Sea salt to taste

    Place the vinegar in a blender or food processor and turn on high. Slowly drizzle in the oil. Season to taste with salt.


  • ½ cup balsamic vinegar
  • 1 teaspoon extra virgin olive oil

    Place the balsamic vinegar in a small pan and reduce to half over medium-high heat. Stir in the extra virgin olive oil.

    Tips from Pomodoro Chef Adriano and Julie Paganini for getting kids interested in healthy food

  • First, lead by example. Show them your own enjoyment of healthy foods and they will want to do the same.

  • Start young! Have them help in the kitchen by washing vegetables and tearing lettuce. Before long, they will be able to measure ingredients, stir, mash and mix.

  • Show them how you make their favorite dishes. If they are old enough, invite them to help out.

  • Take them to the local farmers' market and have them ask the experts questions about how the items were grown or how to tell if the item is ripe or not.

  • Let them help select produce and weigh it at the store or market, then talk about what delicious dishes you'll make from the items.

  • For small children, talk about the colors and shapes of fruits and vegetables. Let them pick out the type of pasta--there are lots of fun shapes.

  • Replace junk food snacks with healthy snacks like peanut butter on apple slices, or celery with peanut butter and raisins.

  • Offer dips for fruit slices and vegetables.

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