salmon salad with orange balsamic vinaigrette
Salmon
Salmon Salad with Orange-Balsamic Vinaigrette
Incorporating salmon into salads adds a good source of protein and heart healthy omega-3 fatty acids. This quick-and-easy salad is perfect for a lunch or dinner and is sure to leave you feeling full and satisfied.
Ingredients:
- 4 4 - 5 - ounces fresh or frozen skinless salmon fillets, about 1 inch thick
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- nonstick cooking spray
- 2 tablespoons snipped fresh mint
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- ¼ teaspoon finely shredded orange peel
- 2 tablespoons orange juice
- ⅛ teaspoon salt
- 5 cups packaged european-style torn mixed salad greens
- 2 oranges, thinly sliced
- ¼ of a medium red onion, slivered
- 2 tablespoons sliced almonds, toasted (optional)
Directions:
- Thaw salmon if frozen. Sprinkle salmon with the 1/4 teaspoon salt and the pepper. Coat both sides of salmon fillets with cooking spray. For a charcoal or gas grill, grill salmon on the rack of a covered grill directly over medium heat 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once halfway through grilling time.
- Meanwhile, for vinaigrette, in a screw-top jar combine mint, vinegar, oil, orange peel, orange juice and the 1/8 teaspoon salt. Cover and shake well.
- Divide salad greens among four serving plates. Top with orange slices and red onion. Top each salad with a salmon fillet. Drizzle with vinaigrette. If desired, sprinkle with almonds.
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