Salmon Salad with Grapes and Walnuts

Tangy dressing tops this elegant salmon salad.


  • 4 each salmon fillets, about 6 ounces each
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 1⁄2 tablespoons fresh lemon juice
  • 2 teaspoons chives, snapped
  • 1 teaspoon honey
  • 1 teaspoon dijon, mustard
  • 1⁄3 cup walnuts, toasted and chopped
  • 1 package mixed greens, 16 ounces
  • 1 cup red grapes, halved


  • Preheat broiler or grill to medium-high heat.
  • Brush salmon with oil; season with salt and pepper.
  • Place salmon on a lightly oiled broiling pan or grill. Cook salmon 4 inches from heat for about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout.
  • Meanwhile, whisk together oil, lemon juice, chives, honey, mustard, salt and pepper.
  • In large bowl, toss together salad greens, grapes and half of toasted walnuts. Place a piece of salmon on top each salad. Drizzle with dressing, and sprinkle with reserved walnuts.