Salmon Spinach Salad Recipe
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 1 garlic clove minced
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt divided
- 2 green onions thinly sliced
- 4 salmon fillets (4 ounces each)
- 6 tablespoons thawed orange juice concentrate divided
- 5 cups fresh baby spinach
- 1 medium navel orange peeled and cut into 1/2-inch pieces
- 1/4 cup chopped walnuts toasted
- 4-1/2 teaspoons balsamic vinegar
- 1/4 cup crumbled goat cheese
- Carbohydrate 12.8004828165064 g
- Cholesterol 0 mg
- Fat 5.45444750837465 g
- Fiber 3.32510517571217 g
- Protein 4.13615455528846 g
- Saturated Fat 0.439495056139706 g
- Serving Size 1 1 serving (157g)
- Sodium 34.4363060897508 mg
- Sugar 9.47537764079424 g
- Trans Fat 0.521210633022619 g
- Calories 107 calories
Directions Brush salmon with 4 tablespoons orange juice concentrate. Sprinkle with 1/4 teaspoon salt, paprika and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Meanwhile, in a large bowl, combine the spinach, orange, green onions and walnuts. In a small bowl, whisk the vinegar, oil, garlic, remaining orange juice concentrate and salt. Drizzle over salad; toss to coat. Divide among plates; sprinkle with cheese. Top with salmon. Yield: 4 servings. Originally published as Salmon Spinach Salad in Healthy Cooking August/September 2012, p42 Nutritional Facts 1 serving equals 350 calories, 21 g fat (4 g saturated fat), 66 mg cholesterol, 420 mg sodium, 19 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fat, 1 starch. Print Add to Recipe Box Email a Friend
