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Alaska Salmon Salad Monterey

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Alaska Salmon Salad Monterey

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4 

  • 4 Alaska Salmon steaks or fillets (4-6oz each), fresh, thawed or frozen
  • 1-1/2 Tbs olive, canola, peanut or grapeseed oil
  • Salt and pepper, to taste
  • 2 Tbs olive oil
  • 1-1/2 Tbs lemon juice
  • 1-1/2 tsp snipped chives
  • 1 tsp honey
  • 1/2 tsp Dijon-style mustard
  • 1 package (10oz) ready-to-eat salad greens
  • 1 cup red seedless grapes, halved
  • 1/4-1/3 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 12-15 minutes for frozen salmon OR 8-9 minutes for fresh/thawed fish, turning once during cooking. Season with salt and pepper after turning. Remove from heat as soon as fish is opaque throughout, to avoid over cooking.

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 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.

Nutrients per serving: 390 calories, 22g total fat, 3g saturated fat, 50% calories from fat, 126mg cholesterol, 37g protein, 13g carbohydrate, 2g fiber, 121mg sodium, 71mg calcium, and 1700mg omega-3 fatty acids.

RECIPE AND PHOTO COURTESY OF ALASKA SEAFOOD

In this recipe: Wild-Caught Alaska Salmon 

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