Grilled Salmon Salad
Grilled Salmon Salad with Zommerfest Vinaigrette
1 lb. premium bacon
1 red pepper, diced
1 bunch green onions, diced
2 cups white vinegar
2 tbsp. stone ground mustard
1 cup white sugar
3 cups vegetable oil (light olive, sunflower)
2 bottles Schell’s Zommerfest
4 (8 oz.) salmon fillets
4 servings spring mixed salad greens
Cook bacon in oven at 350° until crisp. Drain fat into large bowl. Mince bacon and place back in bowl with bacon drippings. Add remaining ingredients and mix thoroughly. Pour one cup of vinaigrette over salmon fillets and marinade for 30 minutes. Grill salmon over medium heat until flesh is opaque. Cross-slice salmon into 1 inch thick strips and place on salad greens. Pour vinaigrette over salad and serve.
Note: If salmon isn’t available, this works just as well with boneless chicken breast.
This recipe was provided by our friend, chef Christopher Jacobson with the Country Pub in St. Peter, MN.