Grilled Salmon Salad with Orange-Basil Vinaigrette
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.
Makes 2 servings
|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|
- Whisk together juice concentrate, vinegar, basil and olive oil. Set aside 2 tablespoons juice concentrate mixture. Reserve remaining mixture to use as salad dressing.
- 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.
- Toss together greens, strawberries and cucumber in large bowl. Place on two serving plates.
- Remove skin from salmon. Break salmon into chunks; arrange on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.
|Serving Size:||1/2 of total recipe|
|Calories from Fat||35 %|
|Total Fat||11 g|
|Saturated Fat||2 g|
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