Pro Tip for Grilled Salmon Salad Skin side down first: Grill the salmon skin-side down first to create a crispy skin. Lightly grease the grill and use a fish spatula to flip.

Made with white fish, homemade mango salsa, tangy mayo spread, crunchy cabbage, and avocado, it’s the perfect swap for a hamburger when you want to grill AND eat a light, nutrient-packed meal.

When ready to cook, prepare an extremely hot fire. You should be able to hold your hand 3 to 4 inches above the surface for only 2 to 3 seconds. Make sure the grill is very clean. Using a pair of ...

For big flavor, make a Mediterranean paste to smear on top of the fish before grilling. Combine 2 tablespoons of olive oil, 1 tablespoon of minced parsley, the zest of 1 lemon and some ground pepper.

Grilled corn shares the spotlight with grilled summer vegetables in this hearty salad. Recipe creator Celeste says you can use the vinaigrette as a marinade for chicken and fish, too.

Drift Fish House & Oyster Bar’s Grilled Baby Gem Salad 4 heads baby gem lettuce, cleaned, quartered, core trimmed but head kept in one piece 1 tablespoon olive oil ...

1. Clip the root hairs about 1/2-inch off the leeks, then go up stalk to past the bulb, about 6 inches, and cut tops off. Reserve the tops. Split leeks, vertically, and soak, cut side down in cold ...

The kale-clementine salad makes this open-face catfish sandwich a satisfying meal. The Sriracha dressing amps up the flavor. By Kitty Greenwald March 30, 2022 1:37 pm ET Share ...