Grilled Salmon Salad with Oil-Free Vinaigrette

Grilled Salmon Salad with Oil-Free Vinaigrette

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From: Diabetic Living Magazine

Using fruit pectin instead of oil makes for a fat-free dressing. Try this dill-flavored oil-free vinaigrette on our grilled salmon and greens salad or use it on any other salad of choice.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon powdered fruit pectin
  • 1 teaspoon chopped fresh dill weed or tarragon or ¼ teaspoon dried dill weed or tarragon, crushed
  • ⅛ teaspoon ground pepper
  • ¼ cup water
  • 2 teaspoons white-wine vinegar
  • 1 teaspoon Dijon honey mustard
  • 1¼ pounds fresh or frozen salmon fillet
  • Ground pepper
  • 3 cups torn mixed greens
  • 1 cup cucumber slices, quartered
  • 1 cup steamed asparagus or green beans, cut into 2-inch pieces and chilled (see Tip)
  • ½ cup radish slices, quartered
  • ¼ cup sliced scallions
  • Fresh dill weed sprigs or tarragon sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. For dressing, stir together fruit pectin, dill weed, and ground pepper in a small mixing bowl. Stir in water, white-wine vinegar, and mustard. Cover and store in the refrigerate for at least 30 minutes or up to 3 days.
  2. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of salmon. Cut salmon into four portions. Sprinkle with pepper.
  3. For a charcoal grill, place salmon fillets, skin sides up, on a greased grill rack directly over medium coals. If desired, cover grill grate with foil before placing fish. Grill for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place salmon fillets, skin sides up, on greased grill rack over heat. Cover and grill as above.) Using a wide metal spatula, lift fillets away from the skin to a serving platter. (Scrape skin from grill rack and discard.)
  4. Toss together greens, cucumber slices, asparagus, radishes, and scallion in a large bowl.
  5. To serve, divide greens mixture among four serving plates. Arrange grilled salmon over greens mixture. Serve with reserved dressing. If desired, garnish each serving with fresh dill weed or tarragon.
  • Tip: To steam asparagus or beans, place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add asparagus or beans to basket. Cover and reduce heat. Steam for 3 to 5 minutes for asparagus or 18 to 22 minutes for beans or until crisp-tender.
  • Variation: Broiling Directions: Preheat broiler. Place salmon, skin side up, on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through broiling.

Nutrition information

  • Serving size: 1½ cups greens and 1 piece salmon
  • Per serving: 228 calories; 9 g fat(1 g sat); 2 g fiber; 5 g carbohydrates; 30 g protein; 112 mcg folate; 78 mg cholesterol; 2 g sugars; 978 IU vitamin A; 10 mg vitamin C; 56 mg calcium; 2 mg iron; 83 mg sodium; 981 mg potassium
  • Nutrition Bonus: Folate (28% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 4 lean protein, 1½ vegetable

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