Source: dLife

Tasty grilled salmon with a citrus blast.

Servings

0.25 cup frozen orange juice concentrate , thawed
4.5 tsp white wine vinegar (or cider vineager)
1 tbsp fresh basil (or 1 tsp dried basil leaves)
1.5 tsp olive oil
8 oz salmon fillet (about 1 inch thick)
4 cup salad greens
0.75 cup fresh sliced strawberries
1 medium cucumber , cut into 12 thin slices
0.12 tsp black pepper (coarsely ground)

1 Take juice concentrate, vinegar, basil and olive oil and whisk together, then set aside 2 tablespoons of the juice concentrate mixture.
2 Take the remaining mixture and reserve it to use as salad dressing.
3 Prepare the grill for direct grilling, then grill the salmon over medium coals skin side down for 5 minutes.
4 Turn the fish over and grill for 5 minutes or until the fish flakes when tested with a fork, brushing fish frequently with the 2 tablespoons of juice concentrate mixture. Cool slightly.
5 In a large bowl toss the greens together with strawberries and cucumbers, then place mixture on two serving plates.
6 Take salmon and remove skin, then break salmon into chunks and arrange on the green mixture.
7 Take reserved juice concentrate mixture and drizzle over salmon and green mixture and sprinkle with pepper.