Grilled Salmon Salad

From our customer, Peggy.
Salmon fillet -- up to 1/2 lb. per person for meal-size salad.  We like to cook the salmon on a cedar plank on the grill; rub olive oil into the salmon and season with salt and pepper; leave the skin on and cook skin side down on the plank; remove skin to serve.  The salmon can be broiled if you don't want to grill it.
Break up salmon in big chunks over salad greens.  Cooked salmon can be eaten warm or cold per your preference.  For the salad, we like to use mixed greens or romaine, carrots, celery, red onion, and any other veggies you like.  Serve with crusty bread, a good bottle of wine, and enjoy!