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Grilled Salmon Salad with Orange-Basil Vinaigrette
Yield: Makes 2 servings
This beautiful dish is nutrient-rich with vitamins C and A. The salmon also provides a healthy dose of the fish oils that have been found likely to protect against heart disease.
Ingredients:
1/4
cup frozen orange juice concentrate, thawed
1
tablespoon plus 1-1/2 teaspoons white wine vinegar or cider vinegar
1
tablespoon chopped fresh basil or 1 teaspoon dried basil
1-1/2
teaspoons olive oil
1
salmon fillet (about 8 ounces and about 1 inch thick)
4
cups torn mixed greens
3/4
cup sliced strawberries
10
to 12 thin cucumber slices, cut into halves
1/8
teaspoon coarsely ground black pepper
Preparation:
1.
Whisk together juice concentrate, vinegar, basil and olive oil. Set aside 2 tablespoons juice concentrate mixture. Reserve remaining mixture to use as salad dressing.
2.
Prepare grill for direct grilling. Grill salmon, skin side down, over medium coals 5 minutes. Turn and grill 5 minutes or until fish flakes with fork, brushing frequently with 2 tablespoons juice concentrate mixture. Cool slightly.
3.
Toss together greens, strawberries and cucumber in large bowl. Place on two serving plates.
4.
Remove skin from salmon. Break salmon into chunks; arrange on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.
Nutritional Information:
| Serving Size: 1/2 of total recipe | |
| Fiber | 3 g |
| Carbohydrate | 23 g |
| Cholesterol | 60 mg |
| Saturated Fat | 2 g |
| Total Fat | 11 g |
| Calories from Fat | 35 % |
| Calories | 283 |
| Protein | 24 g |
| Sodium | 70 mg |
Dietary Exchange:
| Fat | 1/2 |
| Meat | 3 |
| Fruit | 1-1/2 |
This recipe appears in:
Fish
