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Grilled Victoria Salmon Salad


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  • For the salad:
  • 1 1/2 pounds fresh salmon fillet
  • 1 package mixed greens
  • 16 ounces frozen corn, cooked and cooled
  • 16 ounces green beans, cooked and cooled
  • 4 cups cherry tomatoes, halved
  • 1 small cucumber, thinly sliced
  • 1/2 sweet red onion, sliced
  • +++++
  • For the Chipotle Raspberry Dressing:
  • 12 ounce bottle Girard’s fat-free raspberry dressing
  • 1 can Chipotle peppers in adobe sauce (use two deseeded peppers and some sauce)


Servings 4


Step 1

Preferred method is to cook salmon in smoker. Alternate is sprinkle salmon with hickory seasoning and grill.

Meanwhile, combine remaining vegetables and divide among 4 salad plates. Slice cooked salmon into 4 pieces and top each salad with a piece.

Combine dressing and Chipotles in blender. Pour over salads and serve with warm bread or rolls.

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