Healthy Grilled Salmon Salad with Orange-Basil Vinaigrette Recipe

Grilled Salmon Salad with Orange-Basil Vinaigrette

YIELD Makes 2 servings

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.

INGREDIENTS

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

PREPARATION:

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.

This recipe appears in: Fish NUTRITIONAL INFORMATION: Serving Size: 1/2 of total recipe Fiber 3 g Carbohydrate 23 g Cholesterol 60 mg Saturated Fat 2 g Total Fat 11 g Calories from Fat 35 % Calories 283 Protein 24 g Sodium 70 mg DIETARY EXCHANGE: Fat 1/2 Meat 3 Fruit 1-1/2