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Grilled Salmon Salad with Orange-Basil Vinaigrette
Source: dLife

Tasty grilled salmon with a citrus blast.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 291.3
Total Carbs 26.8 g
Dietary Fiber 5.8 g
Sugars 20.5 g
Total Fat 8.1 g
Saturated Fat 1.2 g
Unsaturated Fat 2.2 g
Potassium 2331.5 mg
Protein 29.8 g
Sodium 128.0 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1 1/2 Fruits , 3 Meat
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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0 1/4 cup  frozen orange juice concentrate
4 1/2 tsp  white wine vinegar
1 tbsp  fresh basil
1 1/2 tsp  olive oil
8 oz  salmon fillet
4 cup  salad greens
0 3/4 cup  fresh sliced strawberries
1 each  medium cucumber
0.125 tsp  black pepper
  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.

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