Gingery Grilled Salmon Salad
From EatingWell: July/August 1997
A ginger-lime marinade makes salmon sing.
- 1/4 cup nonfat plain yogurt
- 2 tablespoons finely chopped fresh ginger
- 2 cloves garlic, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon freshly grated lime zest
- 1 tablespoon honey
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/4 pounds salmon fillet, (about 1 inch thick), cut into 4 pieces, skin on, pin bones removed
- Watercress & Pickled Ginger Salad, untossed (recipe follows)
- Lime wedges, for garnish
- Whisk together yogurt, ginger, garlic, lime juice, lime zest, honey, oil, salt and pepper in a small bowl. Place salmon in a shallow glass dish and pour the marinade over it, turning the salmon to coat on all sides. Cover and marinate in the refrigerator for 20 to 30 minutes, turning once or twice.
- Meanwhile, prepare a charcoal fire or preheat a gas grill. (Do not use a grill pan--salmon will stick.)
- Oil the grill rack (see tip). Place the salmon, skin-side up, on the grill. Cook for 5 minutes. Using 2 metal spatulas, carefully turn the salmon pieces over and cook just until opaque in the center, 4 to 6 minutes longer. Remove the salmon from the grill. Slip off the skin.
- Toss Watercress & Pickled Ginger Salad with dressing and divide among 4 plates. Top with a piece of grilled salmon. Garnish with lime wedges. Serve immediately. Watercress & Pickled Ginger Salad Active time: 10 minutes | Total: 10 minutes 1 clove garlic, crushed 1/3 cup drained pickled ginger plus 1 tablespoon liquid (see Ingredient note) 1/8 teaspoon kosher salt 1 tablespoon fresh lime juice or rice-wine vinegar 1 tablespoon canola oil 1 teaspoon honey Freshly ground pepper to taste 6 cups stemmed, washed and dried watercress 4 scallions, chopped
- Mash garlic with salt with the side of a chef's knife. Place in a small bowl or a jar with a tight-fitting lid. Add ginger liquid, lime juice (or vinegar), oil, honey and pepper; whisk or shake until blended.
- Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing.
Tips & Notes
- Ingredient note: Pickled ginger is found at health-food stores, Asian markets and in the supermarket produce department.
- Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145Â°F.
Per serving: 398 calories; 23 g fat (4 g sat, 10 g mono); 84 mg cholesterol; 17 g carbohydrates; 31 g protein; 1 g fiber; 576 mg sodium; 783 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1/2 other carbohydrate, 1 1/2 vegetable, 3 1/2 medium-fat meat, 1 1/2 fat
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- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- Preparation/ Technique
- July/August 1997