Ingredients
Preparation
For the Dill Vinaigrette
Place the shallots, vinegar & mustard in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and dill. Season to taste with salt & pepper. Note: this can be made in advance and stored in the refrigerator for up to 3 days.
For the Grilled Salmon
Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high. Season the salmon fillets with salt & pepper. Grill the salmon on both sides until it is cooked through, about 3-4 minutes per side, depending on the thickness of the fillet. Note: the salmon can be grilled in advance and stored in the refrigerator for up to 3 days.
For the Spinach Salad
Slice the salmon into strips and place them in a mixing bowl. Add the onion slices, cucumber and half of the dill vinaigrette. Place the spinach in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the salmon, onion and cucumber mixture on top.
Cook Time: 35 Minutes