Salmon with Wilted Greens

Salmon with Wilted Greens

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From: Diabetic Living Magazine

A splash of toasted sesame oil adds a delicious, nutty nuance to the orange dressing.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 (6 ounce) fresh or frozen salmon steaks, cut 1-inch thick
  • 3 tablespoons orange juice concentrate
  • 2 tablespoons light soy sauce
  • 1 tablespoon honey
  • 2 teaspoons cooking oil
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon grated fresh ginger or ¼ teaspoon ground ginger
  • 3 tablespoons water
  • 6 cups torn mixed greens (such as spinach, Swiss chard, mustard, beet, or collard greens)
  • 1 medium orange, peeled and sectioned
  • 1 small red sweet pepper, cut into thin strips


  • Prep

  • Ready In

  1. Thaw fish, if frozen. Rinse fish; pat dry. For dressing, in a small bowl combine orange juice concentrate, soy sauce, honey, cooking oil, sesame oil, ginger and 3 tablespoons water.
  2. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from heat for 5 minutes. Using a wide spatula, carefully turn fish over. Brush with 1 tablespoon of the dressing. Broil for 3 to 7 minutes more or until fish flakes easily with a fork. (Or, grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily with a fork, gently turning and brushing once with dressing halfway through grilling time.) Cover and keep fish warm while preparing the greens.
  3. Place greens and orange sections in a large salad bowl. Bring remaining dressing to boiling in a large skillet. Add red pepper strips. Remove from heat. Pour over greens. Toss to mix. Divide among 4 dinner plates. Top each serving with a salmon steak. Serve immediately. Makes 4 servings.

Nutrition information

  • Serving size: 1 fillet with greens
  • Per serving: 256 calories; 9 g fat(2 g sat); 2 g fiber; 15 g carbohydrates; 27 g protein; 31 mg cholesterol; 429 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, ½ fat, ½ fruit, ½ vegetables

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