Grilled Salmon Salad With Vegetable And Balsamic Dressing - cooking recipe

Ingredients

1 1/4 cups olive oil
6 tablespoons lime juice
24 ounces salmon fillets, 1-inch thick
3 small tomatoes, chopped
1 small carrot, julienned
1 small zucchini, julienned
1/4 cup Italian parsley, chopped
1/4 cup balsamic vinegar
3 tablespoons green olives, pitted, sliced
1 tablespoon basil, minced
1 tablespoon tarragon, minced
1 tablespoon capers
10 cups mixed baby greens
2 heads Belgian endive, sliced

Preparation

Mix 1/2 cup oil and lime juice in small bowl. Season to taste with salt and pepper. Place salmon in ziplock bag and pour marinade over salmon. Cover and refrigerate 2 hours, turning once.
Combine 3/4 cup oil, tomatoes, carrot, zucchini, parsley, vinegar, olives, basil, tarragon, and capers in bowl. Season to taste with salt and pepper. (Dressing can be prepared 2 hours ahead; cover and let stand at room temperature).
Prepare barbecue (medium-high heat) or preheat broiler. Grill salmon until just cooked through, about 4 minutes per side. Toss greens and endive with enough vegetable dressing to coat. Divide among 6 plates. Place salmon atop greens. Spoon additional vegetable dressing over and serve.