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Alaskan Salmon Salad Monterey

The cool greens in this California-accented recipe make a great setting for wild Alaskan salmon hot from a grill or broiler grate.
The walnuts add even more omega-3s to the salmon, while the fish, nuts, juice, chives, and the grapes abound in antioxidants.
Alaskan Salmon Salad Monterey
Prep time 15 minutes
Cook time 15 minutes
Serves 4

Salmon ingredients
*To speed the process, leave the salmon in its vacuum pack and immerse in cold water for 20-30 minutes until flexible.
Dressing ingredients
  • 2 Tablespoons organic extra virgin olive or macadamia nut oil
  • 1-1/2 Tablespoons lemon juice
  • 1-1/2 teaspoons snipped chives
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon-style mustard
  • 1 package (10 oz.) ready-to-eat salad greens
  • 1 cup red seedless grapes, halved
  • 1/4 to 1/3 cup organic walnuts, toasted and chopped

Salmon instructions
  • Preheat broiler or grill to medium-high heat.
  • Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. 
  • Brush both sides of salmon with oil. Place salmon on a spray-coated broiling pan or well-oiled grill. 
  • Cook salmon 4 inches from heat for 12 to 15 minutes for frozen salmon OR 8 to 9 minutes for fresh/thawed fish, turning once during cooking. 
  • Season with salt and pepper after turning. Cook just until fish is opaque throughout.
Dressing instructions
  • Combine olive oil, lemon juice, chives, honey, and mustard in a shaker jar. Cover and shake well.
  • In large bowl, toss together salad greens, grapes and half of toasted walnuts. Spoon salad mixture onto four dinner plates. 
  • Place one piece of salmon over each salad. Shake dressing; drizzle over each salad. Sprinkle salads with reserved walnuts. 
  • Garnish with fresh chives, grape clusters and/or lemon slices as desired. 
  • Serve immediately.
Nutrients per serving: 390 calories, 22g total fat, 3g saturated fat, 50% calories from fat, 126mg cholesterol, 37g protein, 13g carbohydrate, 2g fiber, 121mg sodium, 71mg calcium and 1700mg omega-3 fatty acids
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