Ginger Salmon Salad
“Whenever I serve this salad to company, people always tell me they love it,” Nancee Melin assures from Tucson, Arizona. “After trying something similar at a restaurant, I duplicated it from taste and memory at home. It’s a cinch to prepare and cooks in no time. If you prefer, you can easily change the fruit depending on what’s in season.”
SERVINGS
|
4
|
CATEGORY
|
Salads
|
METHOD
|
Broiled
|
PREP |
5 min. |
COOK
|
10 min.
|
TOTAL
|
15 min.
|
INGREDIENTS
- 2/3 cup lime juice
- 1/2 cup honey
- 1/2 teaspoon minced fresh gingerroot
- 4 salmon fillets (6 ounces each), skin removed
- 1/4 teaspoon salt
- 1 package (5 ounces) spring mix salad greens
- 1 cup sliced peeled mango
DIRECTIONS
In a small bowl, combine the lime juice, honey and ginger; set aside 1/2 cup for serving.
Place fillets on a broiler pan coated with cooking spray. Spoon 1/2 cup lime juice mixture over salmon. Broil 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with remaining lime juice mixture. Sprinkle with salt.
Divide salad greens among four plates; top with salmon and mango. Drizzle with reserved lime juice mixture. Yield: 4 servings.