Chef Recipe: Caren McSherry’s Warm Wild BBQ Salmon Salad

Sunday, 13 June 2010 | Tags: , , ,

Chef, teacher, and store owner Caren McSherry was our guest on the Anna & Kristina's Grocery Bag Williams-Sonoma Christmas Entertaining episode. She shared this delicious west coast recipe with us after the show.

When fresh B.C. salmon run, so should you — to your local fish market to get your share. Nothing can compare to the incredible taste of wild salmon grilled to perfection. I like to cook a bit more than I need for dinner so as to have some on hand for lunch the next day. – Caren McSherry



2 1/2 lb (1.25 kg) whole fillet of wild B.C. salmon
1 cup (250 mL) your favourite barbecue sauce
1 lb (500 g) asparagus
Drizzle of olive oil
2 Tbsp (30 mL) unsalted butter
2 cups (500 mL) your choice of mixed mushrooms
Pinch of sea salt
Freshly ground pepper


3 cups (750 mL) assorted salad greens, washed
3 large yellow (or red) tomatoes, cut into quarters (or equivalent amount of cherry tomatoes, halved)
2/3 cup (160 mL) extra virgin olive oil
1/4 cup (60 mL) balsamic vinegar
Pinch of sea salt
Freshly ground pepper

Garnish (optional)

1 cup (250 mL) oil-cured olives
1 cup (250 mL) crumbled feta cheese


Preheat barbecue to medium-high heat.

Slather the flesh side of the salmon with the barbecue sauce. Place the salmon skin side down on the barbecue. Brush the asparagus with a little olive oil and add to the barbecue. Do not turn the salmon; cook it through on one side only, being careful not to overcook it (make sure it stays moist). Check on the asparagus as it will be done faster.

While the salmon and asparagus cook, heat the butter in a sauté pan; add the sliced mushrooms, and sauté on high heat to brown. Season with a pinch of sea salt and freshly ground pepper to taste.

Place the salad greens and tomatoes in a large bowl, drizzle with the olive oil and balsamic vinegar, and season with salt and pepper to taste, and toss.

To serve, heap the greens onto over-sized serving plates or bowls. Add a portion of mushrooms, a few spears of asparagus, and a piece of the salmon in the center. Garnish with the olives and a good sprinkling of the feta (if using).


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