Grilled-Salmon Salad

Becky Luigart-Stayner

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 41%
  • Fat: 14.6g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 3.3g
  • Protein: 37g
  • Carbohydrate: 8.1g
  • Fiber: 2g
  • Cholesterol: 112mg
  • Iron: 1.9mg
  • Sodium: 392mg
  • Calcium: 75mg

Ingredients

  • 3/4 cup chopped seeded peeled cucumber
  • 3 tablespoons plain low-fat yogurt
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh chives
  • 1 1/4 teaspoons grated lemon rind
  • 1/4 teaspoon black pepper
  • 1 garlic clove, sliced
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • Cooking spray
  • 4 cups gourmet salad greens (about 4 ounces)
  • 3/4 cup basil leaves
  • 1/2 cup cubed peeled ripe mango

Preparation

  1. Prepare grill.
  2. Place first 8 ingredients in a blender or food processor; process until almost smooth.
  3. Sprinkle fish with 1 teaspoon pepper and salt. Place fish, skin sides up, on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Remove skin from fillets; discard skin. Break fish into chunks.
  4. Place greens and basil in large bowl; add 1/4 cup cucumber dressing, tossing well. Arrange salad on 4 plates. Divide salmon chunks evenly among salads; top each serving with 2 tablespoons cucumber dressing and 2 tablespoons mango.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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