Grilled Salmon Salad with Vinaigrette
This time of year, those of us in the more northerly US climes are drawn to the grill, inexorably, to savor the limited days of warm outdoor glory. Of course, you can also cook the fish under a broiler or in a skillet... while the flavor won't be identical, the cooking time should be about the same as on a grill grate.
Prep time 30 minutes
Cook time 12 minutes
1/3 cup organic extra virgin olive or macadamia nut oil
1/4 cup tarragon or balsamic vinegar
1 Tablespoon Dijon-style mustard
1 clove garlic, pressed
1 large apple, cored and chopped
1 ripe avocado, peeled and chopped
1 Tablespoon lemon juice
1 package (10 oz) prepared salad greens
1 navel orange, peeled, seeded, and chopped
1/4 medium red onion, sliced very thin
1/3 cup slivered almonds
1/3 cup raisins
4 (6 oz each) wild salmon fillets
2 teaspoons extra virgin olive or macadamia nut oil
Organic black pepper
This recipe can made using a grill, a heavy nonstick skillet, or a ridged stovetop grill pan. If using a charcoal grill, start the coals before proceeding.
Nutrients per serving: 640 calories, 41 g total fat, 6 g saturated fat, 57% calories from fat, 126 mg cholesterol, 40 g protein, 30 g carbohydrate, 8 g fiber, 209 mg sodium, 118 mg calcium, and 1.4 g omega-3 fatty acids.
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