As good as this salmon was… the salad was the star.
We marinaded the salmon in a makeshift teriyaki (sugar-soy-water-sake) for several hours before seasoning it and grilling it.
We roasted halved little potatoes in the oven.
And grilled a romaine head, sliced in half lengthwise.
While the salmon was resting we assembled the salad by chopping the grilled romaine, and tossing with halved grape tomatoes, roasted potatoes, and sliced cooked bacon. Then tossed the whole thing with a lemon vinegarette (lemon-oil-salt-pepper).
Together it was wonderfully fresh and flavorful. We loved the smokey grill with wilted bits and charred bits in the lettuce. The roasted potato and bacon were the perfect complement. It was a healthful, delicious supper.