Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered Dietitian Nutritionist

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


Grilled Salmon Hollandaise Salad

Thursday, June 20, 2019
Total time
1 hour
Preparation time
1 hour

Grilled salmon filet atop a bed of lightly dressed greens, accompanied by seasonal produce and jammy eggs, topped with a tangy hollandaise sauce.

or2 teaspoons paprika
or2 teaspoons salt
or2 teaspoons freshly ground black pepper
or2 cloves garlic smashed and roughly chopped
orzest of one lemon
or2 tablespoons fresh cilantro, chopped
or1 pound fresh salmon fillet
or1/4 cup olive oil, divided (for the salmon)
or3 large eggs
or1 avocado, seeded/peeled, sliced
or1 large heirloom tomato, chopped
or1/4 cup thinly sliced red onions, soaked in ice water for 15 minutes
or3 oz crumbled bacon
or6 cups chopped Romaine lettuce (about 1.5 heads)
or2 tablespoons apple cider vinegar
or2 tablespoons olive oil (for vinaigrette)
orsalt and freshly ground black pepper, to taste (for vinaigrette)
Prepare a gas or charcoal grill to about 400 degrees. While the grill is preheating, make the spice mixture. In a small bowl, combine the paprika, garlic, lemon zest, salt, pepper, and cilantro.
Spread out a large piece of aluminum foil on the countertop. Drizzle 2 tablespoons olive oil on the foil, then place the salmon, skin side down, on the foil. Drizzle 2 more tablespoons of olive oil on the top of the salmon. Sprinkle with the spice mixture.
Fold the foil together, lengthwise, then fold the edges over. Fold the width-wise edges toward the center to make a pouch.
Cook the salmon in the foil packet on the grill for about 30 minutes at 400 degrees. The fish will flake when it's cooked through. If desired, cook for about 20 minutes for medium-well.
While the salmon is cooking, prepare the salad. Bring a small saucepan of water to a simmer on the stove with the eggs. Cook the eggs for about 5 minutes, then plunge into a bowl of ice and water to stop the cooking. When the eggs are cool enough to handle, peel and half the eggs.
Toss the greens with the olive oil, apple cider vinegar, salt, and pepper. Transfer the greens to a large serving bowl. Dress with avocado, tomato, red onions, eggs, and bacon.
Transfer the salmon from the foil to the salad, being careful to remove the skin and bloodline (brown/gray flesh) from the bottom of the salmon.
Drizzle the salad with the hollandaise sauce, reserving some for passing.
Nutritional information
Per 100 gPer portion (246 g)% DRI
Energy180 kcal442 kcal22 %
Fat15 g37 g57 %
Fatty acids, total saturated3 g8 g42 %
Cholesterol59 mg145 mg48 %
Sodium437 mg1076 mg45 %
Carbohydrate3 g7 g2 %
Sugars1 g2 gremove
Fiber1 g4 g14 %
Protein9 g22 gremove