Wild Salmon Salad Monterey
Prep time 15 minutes
Cook time 15 minutes
1 1/2 Tablespoons lemon juice
1 1/2 teaspoons snipped chives
1 teaspoon honey
1/2 teaspoon Dijon-style mustard
1 package (10 oz) ready-to-eat salad greens
1 cup red seedless grapes, halved
1/4 to 1/3 cup walnuts, toasted and chopped
- For dressing, combine olive oil, lemon juice, chives, honey, and mustard in a shaker jar. Cover and shake well.
- Preheat broiler or grill to medium-high heat.
- Brush both sides of salmon with oil. Place salmon on an oil-coated broiling pan or well-oiled grill. Cook salmon 4 inches from heat for 6 to 8 minutes, turning once during cooking. Season with salt and pepper after turning. Cook just until fish is opaque throughout.
- In large bowl, toss together salad greens, grapes and half of toasted walnuts. Spoon salad mixture onto four dinner plates. Place one piece of salmon over each salad. Shake dressing; drizzle over each salad. Sprinkle salads with reserved walnuts. Garnish with fresh chives, grape clusters and/or lemon slices as desired. Serve immediately.
Nutrients per serving: 390 calories, 22g total fat, 3g saturated fat, 50% calories from fat, 126mg cholesterol, 37g protein, 13g carbohydrate, 2g fiber, 121mg sodium, 71mg calcium and 1.7g omega-3 fatty acids.
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