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Grilled Salmon Salad

Yield 6 servings. (Recipe pictured on cover.)
Prep: 15 minutes Marinate: 8 hours Cook: 8 minutes

Ingredients

  • 1/2 cup plus 1 tablespoon molasses, divided
  • 1/4 cup plus 1 tablespoon peppercorn mustard, divided
  • 1/4 cup plus 1 tablespoon malt vinegar, divided
  • 6 (4-ounce) salmon fillets
  • 2 large purple onions, sliced
  • Vegetable cooking spray
  • 8 cups mixed baby salad greens
  • 2 teaspoons vegetable oil
  • 1/8 teaspoon salt

Nutrition Information

  • calories 327
  • caloriesfromfat 33 %
  • fat 12 g
  • satfat 1.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24.4 g
  • carbohydrate 29.2 g
  • fiber 1.6 g
  • cholesterol 74 mg
  • iron 0.0 mg
  • sodium 495 mg
  • calcium 0.0 mg

How to Make It

  1. Combine 1/2 cup molasses, 1/4 cup mustard, and 3 tablespoons vinegar, stirring well. Place salmon and onion in a shallow dish. Pour molasses mixture over salmon and onion. Cover and marinate in refrigerator 8 hours, turning occasionally.

  2. Remove salmon and onion from marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place salmon and onion on rack; grill, covered, 4 minutes on each side, or until fish flakes easily when tested with a fork and onion is tender, basting often with reserved marinade.

  3. Combine onion and greens. Combine remaining 1 tablespoon molasses, 1 tablespoon mustard, 2 tablespoons vinegar, oil, and salt. Pour molasses mixture over greens mixture; toss lightly. Spoon evenly onto individual serving plates. Top each serving with a fillet.

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