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
*To speed the process, leave the salmon in its vacuum pack and immerse in cold water for 20-30 minutes until flexible.
- 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
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.
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.
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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