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Grilled Salmon Salad With Orange Basil Vinaigrette

Diabetic.Foodie's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Grilling
Dish: 
Salad
Ingredient: 
Salmon
Interest: 
Quick, Healthy
Cook Time: 
10 Minutes
Servings: 
2

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