Super Grilled Salmon Salad
By Jennifer Low
Average User Rating:
A fresh lemon dressing, avocado and mango set this salad apart when added to "super food" salmon and iron-rich spinach — an unbeatably healthy combo.
Ingredients
Salmon:
- 2 tablespoons (30 mL) soy sauce
- 1 tablespoon (15 mL) honey
- 1 tablespoon (15 mL) lemon juice
- Zest of 1 lemon
- 1/4 teaspoon (1 mL) ground ginger (optional)
- 4 5 ounce (150 g) skinless salmon fillets
Lemon Dressing:
- 1 tablespoon (15 mL) lemon juice
- 1 tablespoon (15 mL) olive oil
- 1 tablespoon (15 mL) white wine vinegar
- 1/8 teaspoon (.5 mL) sugar
- Salt and pepper to taste
Salad:
- 3 cups (750 mL) baby spinach
- 1 ripe avocado, peeled, pitted, diced
- 1 ripe mango, peeled, pitted, diced
- 2 tablespoons (30 mL) finely chopped red onion
- 2 tablespoons (30 mL) capers
Cooking Instructions
- Mix the soy sauce, honey, lemon juice, lemon zest and ginger (if using); set aside.
- Barbecue the salmon fillets on a greased grill until firm and opaque, 5 to 7 minutes per side, depending on thickness of fillets. Brush generously with the soy mixture near end of barbecuing time. Remove the salmon from grill.
- Mix together the Lemon Dressing ingredients; set aside.
- In a salad bowl toss together spinach, avocado, mango, red onion and capers. Break salmon into large chunks and gently mix into salad. Serve Lemon Dressing on the side.
Servings: 4
Fussy Eater Tips:
Recipes with versatility are the keys to pleasing everyone. For those who don’t like fish, grill 4 skinless, boneless chicken breasts instead – but use the same delicious glaze. And if kids shy away from a dressed salad mix, they might enjoy eating the veggies and fruit plain.
