Grilled Salmon Salad with Crispy Kale and Yogurt Dill Dressing
A delicious and healthy grilled salmon salad with crispy kale and a tangy yogurt dill dressing. Perfect for a light, nutritious meal.
Equipment
- 1 Grill pan
- 1 Baking sheet
- 1 Mixing bowl
- 1 Spatula or tongs
- 1 Knife
- 1 Cutting board
- 1 Measuring spoons
- 1 Oven
- 1 Serving plates
Ingredients
- 2 large steaks ribeye or sirloin
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- Fresh rosemary sprigs
- Fresh thyme sprigs
Instructions
- Preheat the grill to medium-high heat (375-400°F).
- Rub the steaks with olive oil, then season both sides with salt, pepper, garlic powder, smoked paprika, onion powder, oregano, and thyme.
- Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or adjust cooking time based on your preferred doneness.
- While the steaks are cooking, melt butter in a small skillet over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the rosemary and thyme sprigs to the butter and cook for an additional 1 minute.
- Once the steaks are done, remove them from the grill and let them rest for 5 minutes.
- Drizzle the garlic herb butter over the steaks before serving.
- Serve the steaks on plates with your favorite sides.