pain medicine


Grilled Salmon Salad



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


  1. 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).
  2. 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

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