For the dressing:
½ cup extra virgin olive oil
3 tbsp. white wine vinegar
Juice of 1 lemon (about 2-3 tbsp.)
¼ cup finely chopped sweet yellow onion
Coarse salt and freshly ground pepper
For the salad:
½ cup slivered almonds
3 tbsp. butter, divided
4 salmon fillets, about 6-8 oz. each
Salt and pepper
10 oz. mixed greens, rinsed and dried
1½ cups fresh strawberries, hulled and sliced
Lemon wedges, for serving
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To prepare the dressing, combine the olive oil, vinegar, lemon juice and onion in a jar. Seal tightly and shake until well combined. Season to taste with salt and pepper.
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Heat a grill to medium-high. Meanwhile, heat a small skillet over medium-high. Melt 1 tablespoon of the butter in the skillet and stir in the almonds. Cook, stirring occasionally, until the nuts are evenly browned and lightly toasted. Remove from the heat and let cool.
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When the grill is heated, oil the grates. Pat the salmon fillets dry and season with salt and pepper. Divide the remaining 2 tablespoons of butter into 4 equal slices. Transfer the fillets to the grill, skin-side down and place a pat of butter on top of each. Let cook about 3-4 minutes, then flip carefully and continue cooking until the salmon is nicely browned outside and just cooked through inside, about 3-4 minutes more. Remove the salmon to a plate and let cool briefly; remove the skin and discard. Squeeze a bit of fresh lemon juice over each fillet.
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In a large bowl, toss the mixed greens with a few spoonfuls of the dressing, adding more to taste. Divide the greens onto serving plates. Add a salmon fillet to each bed of greens (either intact, sliced or flaked depending on your preference). Top each salad with a sprinkling of the toasted almonds and strawberry slices. Serve immediately.