Grilled Salmon Salad With Vegetable And Balsamic Dressing Recipes

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GRILLED SALMON SALAD WITH VEGETABLE AND BALSAMIC DRESSING



Grilled Salmon Salad With Vegetable and Balsamic Dressing image

Make and share this Grilled Salmon Salad With Vegetable and Balsamic Dressing recipe from Food.com.

Provided by lazyme

Categories     < 4 Hours

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/4 cups olive oil
6 tablespoons lime juice
24 ounces salmon fillets, 1-inch thick
3 small tomatoes, chopped
1 small carrot, julienned
1 small zucchini, julienned
1/4 cup Italian parsley, chopped
1/4 cup balsamic vinegar
3 tablespoons green olives, pitted, sliced
1 tablespoon basil, minced
1 tablespoon tarragon, minced
1 tablespoon capers
10 cups mixed baby greens
2 heads Belgian endive, sliced

Steps:

  • Mix 1/2 cup oil and lime juice in small bowl. Season to taste with salt and pepper. Place salmon in ziplock bag and pour marinade over salmon. Cover and refrigerate 2 hours, turning once.
  • Combine 3/4 cup oil, tomatoes, carrot, zucchini, parsley, vinegar, olives, basil, tarragon, and capers in bowl. Season to taste with salt and pepper. (Dressing can be prepared 2 hours ahead; cover and let stand at room temperature).
  • Prepare barbecue (medium-high heat) or preheat broiler. Grill salmon until just cooked through, about 4 minutes per side. Toss greens and endive with enough vegetable dressing to coat. Divide among 6 plates. Place salmon atop greens. Spoon additional vegetable dressing over and serve.

Nutrition Facts : Calories 585.4, Fat 50.1, SaturatedFat 7.1, Cholesterol 58.3, Sodium 233.7, Carbohydrate 11.1, Fiber 6.7, Sugar 2.6, Protein 25.6

BALSAMIC-SALMON SPINACH SALAD



Balsamic-Salmon Spinach Salad image

This spinach salad is really healthy and super fast. It's an absolute cinch to make after a long workday. -Karen Schlyter, Calgary, Alberta

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 salmon fillet (6 ounces)
2 tablespoons balsamic vinaigrette, divided
3 cups fresh baby spinach
1/4 cup cubed avocado
1 tablespoon chopped walnuts, toasted
1 tablespoon sunflower kernels, toasted
1 tablespoon dried cranberries

Steps:

  • Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into 2 pieces., Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.

Nutrition Facts : Calories 265 calories, Fat 18g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 261mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

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