Preheat a grill.
Lightly coat the salmon with oil and grill to desired doneness.
Lightly toss the dressing with greens, chickpeas, and cucumbers and place on a plate. Place the salmon on top. Arrange the orange segments around artistically and then sprinkle with scallions.
Lightly chop the dill leaves and place in a bowl. Whisk in mustard and olive oil. Then add red wine vinegar and a pinch of black pepper and salt.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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