Grilled Alaska Salmon Salad Vinaigrette
1/3 cup organic extra virgin olive or macadamia nut oil
1/4 cup tarragon vinegar or white wine vinegar with dried tarragon
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 organic almonds, slivered in food processor
1/3 cup raisins
4 Alaska Salmon fillets (6 oz each)
2 teaspoons organic extra virgin olive or macadamia nut oil
Sea salt and organic black pepper
- Mix dressing ingredients in small bowl; set aside. Place chopped apple and avocado in a large salad bowl. Drizzle with lemon juice. Add salad greens, orange, onion, almonds, and raisins; mix.
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3‒4 minutes, until well grill-marked. Shake pan occasionally to keep fish from sticking.
- Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6‒8 minutes for frozen salmon or 3‒4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- Divide salad among four plates; place salmon portion on top of each. Drizzle with vinaigrette dressing.
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.