Grilled Salmon Salad with Orange Basil Vinaigrette
|Frozen orange juice concentrate||1⁄4 Cup (4 tbs), thawed|
|White wine vinegar/Cider vinegar||1 1⁄2 Tablespoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Chopped basil/1 teaspoon dried basil leaves||1 Tablespoon|
|Olive oil||1 1⁄2 Teaspoon|
|Salmon fillet||8 Ounce (About 1 Inch Thick)|
|Torn mixed greens||4 Cup (64 tbs)|
|Sliced strawberries||3⁄4 Cup (12 tbs)|
|Thin cucumber slices||12 , cut into halves|
|Coarsely ground black pepper||1⁄8 Teaspoon|
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 easily with fork, brushing frequently with 2 tablespoons juice concentrate mixture. Cool slightly.
3. Toss greens, strawberries and cucumber slices in large bowl. Divide evenly between two plates.
4. Remove skin from salmon. Break salmon into chunks. Arrange salmon on salad. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.