Home  |  Market  |  Recipes  |  Fish

Grilled Salmon & Roasted Squash Salad

Provided by the Lobster Place/ Cull&Pistol Test Kitchen

The use of raw fall and winter vegetables in this salad makes this dish both healthy and unique. It is also a great reason to visit your local farmers market to see what ingredients thrive in the different seasons.



  • 1 lb. salmon filet (farmed or wild), skin off, bones removed
  • 1 each delicate squash, halved, seeds removed and cut into ½ inch half moons
  • 8 ounces of cleaned baby Arugula
  • 8 ounces of thoroughly washed chicory (chicory tends to be sold really sandy so its important to wash thoroughly)
  • 4 ounces toasted pumpkin seeds
  • 4 ounces shaves aged Gouda cheese
  • 4 ounces lemon vinaigrette

For the lemon vinaigrette:

  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ½ cup lemon juice
  • 1 cup olive oil
  • 1 teaspoon salt


Preheat the oven to 450 degrees. Lay out the half moon delicate squash on a parchment paper lined baking sheet in one even layer. Drizzle with EVOO and season with salt and pepper. Roast in the oven for 12-15 mins until tender. Let cool completely.

Season the salmon filet with salt, and place on hot grill.  Cook for about 3 minutes, and then flip over using metal spatula.  Cook for another 3 minutes, and remove fish from grill, unto a plate and let stand at room temperature for 5 minutes.  Use your fingers to ‘flake” the salmon apart and reserve for later. 

Mix all remaining salad ingredients in a large bowl and reserve.  For the lemon vinaigrette, combine all ingredients in a bowl and whisk together until emulsified.  Season the salad greens with some salt and drizzle the lemon vinaigrette over the salad as desired.  Divide the salad into 4 bowls for serving, and garnish each with the grilled salmon flakes.


Chef’s Tip: If you don’t have a grill, you can also poach the salmon filet in a quick bouillon with 2 quarts of water, 1 lemon cut in half, 1 rib of celery, 2 bay leaves, 1 carrot cut in half, 1 teaspoon of cayenne pepper, and 1 tablespoon of salt.  Bring all ingredients (except the salmon) to a simmer, then gently add the salmon and poach for about 6 minutes on low heat.

Serves 4