Grilled Salmon Salad with Orange-Basil Vinaigrette

Grilled Salmon Salad with Orange-Basil Vinaigrette

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


  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
Calories 283
Calories from Fat 35 %
Total Fat 11 g
Saturated Fat 2 g
Cholesterol 60 mg
Carbohydrate 23 g
Fiber 3 g
Protein 24 g
Sodium 70 mg

Dietary Exchange

Fruit 1-1/2
Meat 3
Fat 1/2

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