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Salmon with Wilted Greens
Source: dLife

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

Prep Time: 5 minutes
Cook Time: 6 minutes
Difficulty: Intermediate

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
1 Fat , 1 Vegetables , 1 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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1 lb  salmon steaks
3 tbsp  frozen orange juice concentrate
3 tbsp  cold water
2 tbsp  low sodium soy sauce
1 tbsp  honey
2 tsp  canola oil
1 tsp  sesame oil
0 1/2 tsp  fresh ginger root
6 cup  salad greens
1 each  small red bell peppers
1 each  medium oranges
4 piece  fresh orange peel
  1. 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.
  2. 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.)
  3. 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.
  4. 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.

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