A true Dime Store classic, this dish has been a staple on our menu since day one, and for good reason. The maple-mustard glaze offers a subtle nod to breakfast, while crisp greens and a bright sherry vinaigrette make it a perfect choice for lunch. "More than just a crowd favorite, it’s also a family favorite, so much so that my mom, our most loyal Rochester Hills customer, has made it clear that taking it off the menu isn’t an option!" shares Ann-Marie Murphy. Featuring sustainably raised salmon from Motor City Seafood in Highland Park, MI, sourced from the pristine waters off the coast of Chile, free of hormones and antibiotics, this dish is as flavorful as it is responsibly crafted. Tender, lean, and packed with bold yet balanced flavors, it perfectly embodies what Dime Store is all about: creative, high-quality food that surprises and delights with every bite.
Grilled Salmon Salad
Ingredients
For the Salad:
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6 oz salmon fillet, skin removed
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Salt & pepper, to taste
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1 tsp oil (for grilling)
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2 cups mixed greens
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2 radishes, thinly sliced
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¼ cucumber, thinly sliced
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¼ red onion, thinly sliced
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½ cup cherry tomatoes, halved
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1 tbsp sunflower seeds
For the Maple-Mustard Glaze:
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¾ cup Michigan maple syrup
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1 tbsp whole grain mustard
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1 tbsp fresh cilantro, chopped
For the Sherry Vinaigrette:
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¼ cup sherry vinegar
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2 tsp shallots, minced
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1 tbsp sugar
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Zest of ⅛ of a lemon
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½ cup olive oil
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¼ tsp salt
Instructions
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Make the vinaigrette: Whisk together sherry vinegar, shallots, sugar, lemon zest, olive oil, and salt. Store in a sealed container and shake well before using. This can be made in advance.
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Prepare the salad: Arrange mixed greens, radishes, cucumbers, red onions, cherry tomatoes, and sunflower seeds on a plate. Hold until salmon is ready.
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Season & grill the salmon: Lightly coat both sides of the salmon with oil, then season with salt and pepper.
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Grill the salmon: Heat a grill or grill pan to medium-high heat. Place the salmon skin side up and grill for 3-4 minutes (it will naturally release from the grill when ready to flip).
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Finish cooking: Flip the salmon and grill for another 2-3 minutes, until it’s about 75% cooked through.
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Glaze & broil: Remove salmon from the grill and place under a broiler (or in a hot oven) with a generous amount of maple-mustard glaze. Broil until the glaze bubbles and caramelizes.
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Assemble & serve: Place the glazed salmon on top of the prepared salad. Drizzle with sherry vinaigrette and serve immediately