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Ginger Salmon Salad Recipe
Ginger Salmon Salad Recipe photo by Taste of Home

Ginger Salmon Salad Recipe

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“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.”
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

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

Nutritional Facts

1 serving equals 479 calories, 19 g fat (4 g saturated fat), 100 mg cholesterol, 278 mg sodium, 44 g carbohydrate, 3 g fiber, 36 g protein.

Directions

  1. In a small bowl, combine the lime juice, honey and ginger; set aside 1/2 cup for serving.
  2. 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.
  3. Divide salad greens among four plates; top with salmon and mango. Drizzle with reserved lime juice mixture. Yield: 4 servings.
Originally published as Ginger Salmon Salad in Simple & Delicious July/August 2006, p16

Nutritional Facts

1 serving equals 479 calories, 19 g fat (4 g saturated fat), 100 mg cholesterol, 278 mg sodium, 44 g carbohydrate, 3 g fiber, 36 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Ginger Salmon Salad

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
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2 Star
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MY REVIEW
Reviewed Aug. 8, 2012

"This was ok but not great. It was really lacking any depth of flavor."

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