I agree with the other reviews, the dressing is quite delicious, as both a salmon dressing and for salads. For this recipe I used a 2 lb Coho Salmon which resulted in extra fish, and ended up having to use some pre-squeezed lime because I found that the limes I bought were not sufficient for even the original amount. Oddly, I forgot to add salt, but it was still delicious. My one tip for this meal is don’t be disheartened if you crisp/ burn the top of the fish because it actually tastes really good. Not that I would suggest cooking the top until completely black, but the caramelized topping was unexpectedly delicious.
Salmon on Greens with Lime-Ginger Dressing
Yield: 4 servings (serving size: 2 cups greens, 1 fillet, 1/4 cup mango, and 3 tablespoons dressing)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 462
- Calories from fat: 28%
- Fat: 14.5g
- Saturated fat: 2.5g
- Monounsaturated fat: 6.8g
- Polyunsaturated fat: 3.2g
- Protein: 37.2g
- Carbohydrate: 48.3g
- Fiber: 2.5g
- Cholesterol: 111mg
- Iron: 2.2mg
- Sodium: 243mg
- Calcium: 60mg
Ingredients
- 2/3 cup fresh lime juice (about 5 limes)
- 1/2 cup honey
- 1/2 teaspoon grated peeled fresh ginger
- 4 (6-ounce) skinned salmon fillets (about 1 inch thick)
- Cooking spray
- 1/4 teaspoon salt
- 8 cups gourmet salad greens
- 1 cup sliced peeled mango
Preparation
- Preheat broiler.
- Combine first 3 ingredients in a small bowl, reserving 3/4 cup juice mixture for dressing. Place salmon fillets on a broiler pan coated with cooking spray. Baste fillets with remaining juice mixture. Broil 4 minutes on each side or until desired degree of doneness, basting once after turning. Sprinkle fillets with salt.
- Divide salad greens evenly among 4 plates; arrange salmon and mango on top of greens. Drizzle with reserved dressing.
Salmon on Greens with Lime-Ginger Dressing Recipe at a Glance
- COURSE: Main Dishes, Salads
- CONVENIENCE: Entertaining
- CUISINE: American, Pacific Northwest
- MAIN INGREDIENT: Fish
- COOKING METHOD: Broil
- OCCASION: Hanukkah, Rosh Hashanah
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Shrimp and Noodle Salad with Ginger Dressing
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Grilled Lime-Soy Tuna with Noodles
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