I love summer and my BBQ Salmon Chopped Salad siiiiings SUMMER! We love to grill all year long, especially in the warmer months. For the toppings of this salad, I used fresh corn off the cob, black beans, tortilla chips, avocado, queso quesadilla cheese, tomatoes, a little cilantro, and I like to pair it with ranch salad dressing.
Metal or Wooden Skewers (if using wood skewers, be sure to soak them first in water for 30 to 60 minutes prior to grilling so they don’t burn.)
Instructions
To prepare the salmon:
Preheat the grill to 400 degrees.
In a medium bowl, add the salmon and add the other ingredients (except for the BBQ sauce). Mix well together to ensure the salmon is coated all the way. Thread the salmon onto metal skewers and place on a plate or sheet pan.
Brush the grill grate with olive oil. Place the salmon on the grill, and grill for 5 to 10 minutes on each side, depending on the flame/heat. Carefully roll or flip the salmon onto the other side. Brush the facing side with BBQ sauce. After the opposite side is done cooking, carefully turn one more time and brush facing side with BBQ sauce. Once done, transfer to a clean plate or sheet pan.
To prepare the salad:
Toss the ingredients for the salad into a large bowl. Serve in bowls and then top with BBQ Salmon. Like stated earlier, you can easily slide how much salmon you’d like with a fork right off of your skewer. Add your choice of salad dressing and enjoy.
Notes
This salad is best served fresh. If you want to prepare ahead of time, do not add the tortilla chips or avocado until ready to serve.