Grilled Salmon Salad Recipe

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Grilled Salmon Salad Recipe

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5 1
Publisher Photo
For a cool summer supper, try this fresh-tasting salmon salad, created by our Test Kitchen staff. Lightly dressed with tangy raspberry vinegar, it gets a little crunch from onion and celery.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 2 salmon fillets (about 1-1/2 pounds)
  • 2 celery ribs, chopped
  • 1/2 cup finely chopped red onion
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • DRESSING:
  • 1/4 cup raspberry vinegar
  • 1 tablespoon olive or canola oil
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Coat grill rack with cooking spray before starting the grill. Cut salmon fillets widthwise into 4-in. pieces; place skin side down on grill. Grill, covered, over medium-hot heat for 12-15 minutes or until fish flakes easily with a fork. Cover and refrigerate for 1 hour.
Bone, skin and flake salmon; place in a bowl. Add celery, onion and dill. Combine the dressing ingredients; pour over salad and gently toss to coat. Serve or refrigerate; stir before serving. Yield: 4 servings.
Originally published as Grilled Salmon Salad in Light & Tasty August/September 2002, p16

Nutritional Facts

1 cup: 317 calories, 19g fat (4g saturated fat), 85mg cholesterol, 397mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

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  • 2 salmon fillets (about 1-1/2 pounds)
  • 2 celery ribs, chopped
  • 1/2 cup finely chopped red onion
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • DRESSING:
  • 1/4 cup raspberry vinegar
  • 1 tablespoon olive or canola oil
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Coat grill rack with cooking spray before starting the grill. Cut salmon fillets widthwise into 4-in. pieces; place skin side down on grill. Grill, covered, over medium-hot heat for 12-15 minutes or until fish flakes easily with a fork. Cover and refrigerate for 1 hour.
  2. Bone, skin and flake salmon; place in a bowl. Add celery, onion and dill. Combine the dressing ingredients; pour over salad and gently toss to coat. Serve or refrigerate; stir before serving. Yield: 4 servings.
Originally published as Grilled Salmon Salad in Light & Tasty August/September 2002, p16

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