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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Salmon with Wilted Greens

Source: dLife

Grilled salmon tossed with warm greens and a citrus ginger dressing.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	227.2

Total Carbs	16.1 g

Dietary Fiber	4.2 g

Sugars	11.3 g

Total Fat	7.6 g

Saturated Fat	1.4 g

Unsaturated Fat	0.7 g

Potassium	606.6 mg

Protein	24.5 g

Sodium	292.4 mg

Dietary Exchanges 7.6 Fat, 0.8 Vegetables, 0.6 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb salmon steaks 3.0
3 tbsp frozen orange juice concentrate 3.0
3 tbsp cold water 2.0
2 tbsp low sodium soy sauce 1.0
1 tbsp honey 2.0
2 tsp canola oil 1.0
1 tsp sesame oil 0.5
0 1/2 tsp fresh ginger root 6.0
6 cup salad greens 1.0
1 each small red bell peppers 1.0
1 each medium oranges 4.0
4 piece fresh orange peel

Directions

Make the dressing for the fish by combining orange juice concentrate, water, soy sauce, honey, cooking oil, toasted sesame oil, and ginger together in a small bowl.
Rinse fish and pat dry with paper towels. Place fish on the greased unheated rack of the broiler pan. Broil fish for 3 minutes, 4 inches away from the heat and carefully turn the fish using a wide spatula. Brush the fish with 1 tablespoon of the dressing and broil the fish for 3 to 6 more minutes or until the fish flakes easily with a fork. Remove fish from pan, cover and keep warm.(If using an uncovered grill place the fish directly over medium coals on a greased rack and grill fish for 3 minutes, turning the fish carefully. Brush the fish with 1 tablespoon of the already made dressing and grill the fish for 3 to 6 more minutes.)
Place greens in a large salad bowl. Bring the remaining dressing to a boil in a large skillet. Add red pepper strips to the dressing and remove the mixed dressing from heat. Pour the dressing over greens and toss the greens and dressing lightly to coat.
Take greens mixture and divide evenly among dinner plates to serve. Top with orange sections and fish. Decorate with orange peel strips if desired and serve food immediately.