Grilled Salmon on Greens



4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 391
Caloriesfromfat 32 %
Fat 14.1 g
Satfat 2.3 g
Monofat 7.1 g
Polyfat 2.7 g
Protein 30.2 g
Carbohydrate 36.9 g
Fiber 0.0 g
Cholesterol 77 mg
Iron 0.0 mg
Sodium 395 mg
Calcium 0.0 mg


1 1/4 pounds medium-size round red potatoes, halved
3/4 pound fresh green beans, trimmed
1 tablespoon lemon juice
2 teaspoons low-sodium Worcestershire sauce
1 teaspoon olive oil
1 pound salmon fillets
Vegetable cooking spray
1 cup seeded, diced tomato
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon sugar
1 teaspoon olive oil
1/2 teaspoon low-sodium Worcestershire sauce
1 clove garlic
1/4 cup sliced ripe olives
8 cups mixed baby salad greens


Cook potatoes in a saucepan in boiling water to cover 12 minutes or just until tender. Drain and let cool.

Cook green beans in saucepan in boiling water 3 to 5 minutes or until crisp-tender; drain and cool slightly. Cut beans in half crosswise.

Combine lemon juice, Worcestershire sauce, and 1 teaspoon olive oil; brush mixture on salmon. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place salmon and potato on rack; grill, covered, 6 minutes on each side or until fish flakes easily when tested with a fork. Remove salmon and potato from grill. Flake salmon into large chunks with a fork; cut potato into quarters.

Combine diced tomato and next 6 ingredients in container of an electric blender or food processor; cover and process until smooth, stopping once to scrape down sides.

Combine salmon, potato, beans, 1/2 cup tomato mixture, and olives; toss lightly.

To serve, place 2 cups salad greens on each of 4 plates. Spoon salmon mixture evenly over greens. Drizzle remaining tomato mixture evenly over salads.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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