Alaska Salmon Salad Monterey
Recipe courtesy of Alaska Seafood Marketing Institute.
4 Alaska Salmon steaks or fillets (4 to 6 ounces each), fresh, thawed or frozen
1 1/2 tablespoons olive, canola, peanut or grapeseed oil
Salt and ground black pepper
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons snipped chives
1 teaspoon honey
1/2 teaspoon Dijon mustard
1 (10-ounce) package ready-to-eat salad greens
1 cup seedless red grapes, halved
1/4 to 1/3 cup walnuts, toasted and chopped
- Preheat broiler or grill to medium-high heat.
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Brush both sides of salmon with oil. Place salmon on a spray-coated broiling pan or well-oiled grill.
- Cook salmon 4-inches from heat for 12 to 15 minutes for frozen salmon, or 8 to 9 minutes for fresh/thawed fish, turning once during cooking. Season with salt and pepper after turning. Cook just until fish is opaque throughout.
- For Dressing: Combine olive oil, lemon juice, chives, honey, and mustard in a shaker jar. Cover and shake well.
- In large bowl, toss together salad greens, grapes and half of toasted walnuts.
- Spoon salad mixture onto four dinner plates. Place one piece of salmon over each salad. Shake dressing; drizzle over each salad. Sprinkle salads with reserved walnuts. Garnish with fresh chives, grape clusters and/or lemon slices as desired. Serve immediately.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 390; Total Fat: 22g; Saturated Fat: 3g; Cholesterol: 126mg; Total Carbs: 13g; Fiber: 2g; Protein: 37g; Sodium: 121mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.