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Grilled Dill-Garlic Salmon and Shrimp Salad with Ranch Dressing and DIY Croutons

It's family BBQ time and this dish makes it easy to build up everyone's plate with what they love! Little one doesn't like croutons or tomatoes? No problem, keep them all to yourself. Everyone loves ranch – drizzle it over everything and this dinner will be a hit!

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Quick Prep summer-spread dinners
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr salmon fillets, skin-on
  • 1 ciabatta roll
  • 113 gr spring mix
  • 95 gr tomato
  • 132 gr mini cucumber
  • 4 tbsp ranch dressing
  • 1 tsp garlic salt
  • 1 tbsp white wine vinegar
  • 1 tsp dill-garlic spice blend
  • 2 tbsp oil*
  • 0.5 tsp sugar*
  • 0.063 tsp salt*
  • 0.125 tsp pepper*
  • 285 gr jumbo shrimp
  • 500 gr salmon fillets, skin-on
  • 2 ciabatta rolls
  • 227 gr spring mix
  • 190 gr tomato
  • 264 gr mini cucumber
  • 8 tbsp ranch dressing
  • 1 tsp garlic salt
  • 2 tbsp white wine vinegar
  • 2 tsp dill-garlic spice blend
  • 4 tbsp oil*
  • 1 tsp sugar*
  • 0.125 tsp salt*
  • 0.25 tsp pepper*
  • 570 gr jumbo shrimp

Instructions

  1. Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Thinly slice cucumbers into 1/4-inch rounds.Cut ciabatta into 1/2-inch slices.Transfer ciabatta slices to a plate. Brush with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Cut tomato into 1/2-inch pieces.
  2. Add vinegar, half the garlic salt, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper, then whisk to combine. Add tomatoes and cucumbers, then toss to combine.
  3. Pat salmon and shrimp dry with paper towels. Season salmon with Dill-Garlic Spice Blend, remaining garlic salt and pepper. Drizzle all over with 1/2 tbsp (1 tbsp) oil. Drizzle 1 tbsp (2 tbsp) oil over shrimp, then season with salt and pepper. Toss to coat.Add salmon to the grill, skin-side down. Close lid and grill until salmon is cooked through and skin is crispy, 6-7 min.** (TIP: When skin is crispy, it won't stick to the grill!) Carefully transfer salmon to a plate, skin-side up.
  4. Meanwhile, add ciabatta slices and shrimp to the other side of the grill. Cook, flipping shrimp once until cooked through, 2-3 min per side.** Grill ciabatta until crisp and grill marks form, 2-3 min per side. Transfer ciabatta slices back to the same plate to cool slightly. Transfer shrimp to the plate with salmon.
  5. Cut or tear cooled ciabatta into 1/2-inch pieces. Add spring mix and half the croutons to the bowl with marinated veggies, then toss to combine.
  6. Divide salad, salmon and shrimp between plates. Drizzle ranch dressing over top. Sprinkle remaining croutons over top.