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Grilled Salmon Salad with Orange-Basil Vinaigrette

  • 2servings
  • 283calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC
MineralsChlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup frozen orange juice concentrate, thawed

  2. 1 tablespoon plus 1-1/2 teaspoons white wine vinegar or cider vinegar

  3. 1 tablespoon chopped fresh basil or 1 teaspoon dried basil

  4. 1/2 teaspoons olive oil

  5. 1 salmon fillet (about 8 ounces and about 1 inch thick)

  6. 4 cups torn mixed greens

  7. 3/4 cup sliced strawberries

  8. 10 to 12 thin cucumber slices, cut into halves

  9. 1/8 teaspoon coarsely ground black pepper

Instructions Jump to Ingredients ↑

  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.

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