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Grilled-Salmon Salad





Yields
Makes 4 servings

A spice rub and fresh goat cheese gives this Grilled Salmon Salad great flavor. You can make the tomato vinaigrette up to 3 hours ahead; cover and chill.

Grilled-Salmon Salad




James Carrier
 1 1/2 pounds boned, skinned salmon fillet, cut into 4 equal pieces
 3 tablespoons light brown sugar
 1 tablespoon ground cumin
 1 teaspoon chili powder
  About 1 teaspoon salt
  About 1 teaspoon black pepper
 8 ounces salad mix, rinsed and crisped
  Tomato vinaigrette
 4 ounces fresh chèvre (goat) cheese, crumbled
 1/4 cup minced green onions (white and pale green parts only)
 1/4 cup pine nuts
Step 1
1

Rinse salmon and pat dry. In a bowl, mix brown sugar, cumin, chili powder, and 1 teaspoon each salt and pepper. Place salmon in bowl and rub pieces all over with spice mixture. Cover and chill at least 30 minutes or up to 4 hours.

Step 2
2

Lay salmon on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until a thermometer inserted in center of thickest part reads 140°, 6 to 8 minutes total.

Step 3
3

Meanwhile, divide salad mix equally among four plates. Place a piece of salmon on each mound of greens. Drizzle salads equally with tomato vinaigrette and sprinkle evenly with goat cheese, green onions, and pine nuts. Add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 600Calories from Fat 59
% Daily Value *
Total Fat 39g60%

Saturated Fat 11g56%
Cholesterol 123mg41%
Sodium 1151mg48%
Total Carbohydrate 20g7%

Dietary Fiber 3g12%
Protein 44g88%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.