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Salmon Spinach Salad Recipe

Salmon Spinach Salad Recipe photo by Taste of Home

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I have always loved the combination of salmon and orange, but the great thing about this salad is being able to do variations. If you don't have goat cheese, try feta. —Stephanie Matthews, Tempe, Arizona

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Salmon Spinach Salad Recipe

Prep: 25 min. Grill: 10 min.

Yield: 4 Servings

25 10 35

Ingredients

4 salmon fillets (4 ounces each)
6 tablespoons thawed orange juice concentrate, divided
1/2 teaspoon salt, divided
1/2 teaspoon paprika
1/4 teaspoon pepper
5 cups fresh baby spinach
1 medium navel orange, peeled and cut into 1/2-inch pieces
2 green onions, thinly sliced
1/4 cup chopped walnuts, toasted
4-1/2 teaspoons balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup crumbled goat cheese

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.

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.

Originally published as Salmon Spinach Salad in Healthy Cooking August/September 2012, p42

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Salmon Spinach Salad

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(1-1) of 1 reviews

Reviewed on Dec. 07, 2012 by jrdcookie

My family loved this! Gave it a $35.00 price tag if it were served in a fine dining restraurant. I substituted the goat cheese for feta and the walnuts for cashews, and then I used the "Cutie" oranges. I also tossed the spinach with everything except the oranges, green onions,feta and nuts. After assembling everything on the plate I sprinked on the nuts, crumbled feta, and onion and arranged the orange slices around the plate. This makes a wonderful plated meal.