Grilled Salmon SaladBy
Grilled Salmon Salad
1/3 cup plus 2 tablespoons fat-free raspberry or balsamic vinaigrette salad dressing, divided
4 skinless salmon filets (4 to 5 ounces each)
½ teaspoon black pepper
¼ teaspoon salt
8 cups mesclun or spring salad greens
2 cups cherry tomatoes, halved if large
¼ cup fresh basil leaves, chopped julienned
- Prepare charcoal or gas grill or preheat broiler. Brush 2 tablespoons dressing over salmon. Sprinkle with pepper and salt. Grill in covered over medium-high heat or broil without turning 4 inches from heat source 5 to 6 minutes or until salmon turns opaque in center (don’t overcook or salmon will become dry).
- While salmon is cooking, combine greens, tomatoes and remaining 1/3 cup dressing in large bowl. Transfer to dinner plantes. Top with salmon and basil.
Makes 4 servings.
Dietary exchanges: 3 lean mean, 2 vegetable, 1 fat
Nutritional value: Calories: 264 – Total fat: 12g – Carbohydrates: 12g – Protein – 24g (3g fiber)
From the book Diabetic Cooking, No-Bake recipes for summer, 2007