Recipe for Grilled Salmon and Smoked Salmon on Mixed Greens 
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Yield:
6
Ingredients:
Amount Ingredient
Locally caught salmon is a Bay Area specialty and we are still in full salmon
season. Serve this simple double-salmon salad with cheese toasts. Ingredients:
6 x salmon fillets, each 4 to 5 ounces
1/4 cup olive oil
1 tsp salt
1 tsp freshly ground pepper
2 x to 3 tablespoons champagne vinegar
2 tbl grated lemon zest
6 x handfuls mixed baby greens
8 oz smoked salmon, cut into thin slices
1 x sweet yellow pepper, such as bell, stemmed, seeded, deribbed and cut into
thin slivers
2 x yellow tomatoes, cored and sliced
Instructions:
Instructions: Build a wood or charcoal fire in a grill, or preheat a gas grill.

Rub the salmon on both sides with a tablespoon or so of the olive oil.

Sprinkle both sides with a little of the salt and pepper.

Put the remaining olive oil, the vinegar, lemon zest, remaining salt and pepper in a salad bowl. Set aside.

When the grill is ready, rub the grill rack with olive oil and place the fresh salmon on it. Grill for about 4 minutes, until the flesh is opaque about halfway through. Turn the salmon and grill until the meat easily flakes with a fork.

Put the mixed greens in the bowl with the vinaigrette and toss. Divide the greens equally among serving plates. Top each with a salmon fillet and several pieces of smoked salmon. Garnish the plates with slivers of yellow pepper, yellow tomato slices and sprigs of purple basil.

Serve warm or at room temperature.

Serves 6.

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