Buttery grilled salmon tops this salad featuring locally-grown beets and creamy Canadian cow’s milk feta cheese. This bright, colourful dish is hearty enough to serve as a meal and perfectly conveys the freshness of August. This recipe is one of 15 exceptional recipes found in the 2021 Milk Calendar.
Grilled Salmon Ingredients
Preheat oven to 400°F (200°C).
Place beets on a large piece of heavy foil. Add butter and 1 tbsp (15 mL) of the vinegar; wrap well and roast for about 45 minutes or until tender when pierced with knife. Let cool slightly and slice. Place beets and juices in a large bowl.
Preheat grill to medium-high heat. In a small bowl, whisk together butter, dill, mustard and salt. Sprinkle salmon with pepper. Place salmon on grill, skin side down, and brush liberally with butter mixture. Close lid and grill for 5 minutes. Open lid and brush with remaining butter. Grill for another 5 minutes or until fish flakes easily when tested. Remove from grill.
Divide spring greens among 4 dinner plates. Add cucumber and red onion, if using. Top with sliced beets and juices. Sprinkle with feta and basil. Drizzle with remaining balsamic vinegar and top each plate with a piece of grilled salmon.