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Grilled Salmon, Arugula and Watermelon Salad

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms

Ingredients for Salmon:

1- 11/2 pounds of wild salmon fillet cut into 4 pieces


Ingredients for Dressing/ Marinade:

1 orange, juiced

1 lemon, juiced

1 lime, juiced

1 clove of garlic, minced

2 T honey

1 shallot, peeled and chopped

1 T white balsamic vinegar

1/2 cup Carrington Farms Hemp oil

Pinch of salt and pepper


Ingredients for Salad:

5 oz baby arugula

1/4 whole seedless watermelon, cut into chunks

1 large and ripe avocado, cut into thin slices

1/2 cup shaved Parmesan

1 T fresh basil leaves, chopped

(Should we put some Crounons in???)



Pre-heat grill for medium high heat and lightly oil the grates.

Combine the ingredients for the dressing into a mixing bowl and whisk together well.

Set aside 1/2 of the dressing to use as a marinade for the salmon. Place salmon in a glass

baking dish flesh side down, add the marinade and refrigerate for 30 minutes.

While salmon is marinading, add arugula, avocado and watermelon to a large salad bowl. Top

with Parmesan and fresh basil. Toss the salad well. Drizzle desired amount of dressing on


Place salmon on preheated grill and discard marinade

Cook salmon until the fish flakes easily with a fork, about 6 to 8 minutes.

When salmon is fully cooked, remove from grill and enjoy immediately with the salad for a

healthy and flavorful meal.18.07.19-cf-igfb-1.jpg