Of course, you can also cook the fish under a broiler or in a skillet... while the flavor won't be identical, the cooking time should be about the same as on a grill grate.
Grilled Alaskan Salmon Salad with Vinaigrette
Prep time 30 minutes; cook time 12 minutes
1/3 cup organic extra virgin olive or macadamia nut oil
1/4 cup balsamic vinegar
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 slivered organic almonds
1/3 cup raisins
4 (6 oz each) wild salmon fillets
2 teaspoons organic extra virgin olive or macadamia nut oil
Organic black pepper
This recipe can made using a grill, a heavy nonstick skillet, or a ridged stovetop grill pan. If using a charcoal grill, start the coals before proceeding.
- 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 salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet or oiled, ridged stovetop grill pan over medium-high heat. Brush both sides of salmon with oil. Place salmon on oiled grill grate OR in heated skillet and cook, uncovered, 3 to 4 minutes. (Shake pan occasionally to keep fish from sticking.)
- Turn salmon over and season with salt and pepper. (If using a pan, cover it tightly and reduce heat to medium.) Cook salmon an additional 3 to 4 minutes, 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.