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Glazed Salmon Salad

 Glazed Salmon Salad
Honey and smoked paprika lend delightful flavors and a bright color to this beautiful dish. It’s special feeling, but quick enough for weeknights, too. —Elizabeth Dehart, West Jordan, Utah
4 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 4 salmon fillets (4 ounces each)
  • 1 tablespoon olive oil
  • 2 teaspoons smoked paprika
  • 2 teaspoons honey
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • SALAD:
  • 4 cups fresh baby spinach
  • 1/2 cup shredded carrot
  • 1/4 cup chopped red onion
  • 1/4 cup olive oil
  • 2 tablespoons cider vinegar
  • 1-1/2 teaspoons finely chopped shallot
  • 1 teaspoon Dijon mustard

Directions

  • Place salmon in an 11-in. x 7-in. baking dish coated with cooking
  • spray.
  • In a small bowl, combine the oil, paprika, honey, garlic, salt,
  • pepper and pepper flakes; brush over salmon. Bake, uncovered, at
  • 350° for 20-25 minutes or until fish flakes easily with a fork.
  • Cut salmon into 1-in. pieces.

2 of 2

Glazed Salmon Salad (continued)

Directions (continued)

  • In a large bowl, combine the spinach, carrot and onion. Divide among
  • four serving plates; top with salmon. In a small bowl, combine the
  • oil, vinegar, shallot and mustard; drizzle over salads. Serve
  • immediately.
  • Yield: 4 servings.
Nutritional Facts: 1 serving equals 362 calories, 28 g fat (4 g saturated fat), 57 mg cholesterol, 417 mg sodium, 8 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.