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Sweepstakes

Grilled Salmon & Cucumber, Fresh Herb & Feta Salad

Name: Grilled Salmon & Cucumber, Fresh Herb & Feta Salad
Total time: 30 min
Ingredients: 4 (6 ounce) skinless salmon fillets; 1 tablespoon salt-free garlic-and-herb seasoning blend (such as Mrs. Dash); ¾ teaspoon kosher salt, divided; 3 tablespoons finely chopped red onion (from 1 small onion); 3 tablespoons olive oil; 2 tablespoons fresh lemon juice (from 1 small lemon); 1 teaspoon Dijon mustard; 6 cups chopped romaine lettuce hearts (from 2 hearts) (from about 12 ounces whole lettuce); 2 cups halved cherry tomatoes; 2 (7 ounce) Persian cucumbers, sliced (1 1/2 cups); 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh dill; 1 ounce feta cheese, crumbled (about 1/4 cup); 2 tablespoons chopped pistachios

Rating: Unrated

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Grilled salmon always plays well with a fresh, bright summertime salad. The tender, flaky salmon counters the crunchy cucumber salad while the rich fillet balances the saltiness of feta and the tang of the salad dressing. Serve the salmon warm or cold (your choice!) and pair the meal with a slice of crusty bread and a glass of wine.

Karen Rankin

Source: EatingWell.com, October 2019

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Grilled Salmon & Cucumber, Fresh Herb & Feta Salad

Recipe Summary test

active:

20 mins

total:

30 mins

Servings:

4

Nutrition Profile:

Low Carbohydrate
Low-Calorie

Nutrition Info

Ingredients

Ingredient Checklist

4 (6 ounce) skinless salmon fillets
1 tablespoon salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
¾ teaspoon kosher salt, divided
3 tablespoons finely chopped red onion (from 1 small onion)
3 tablespoons olive oil
2 tablespoons fresh lemon juice (from 1 small lemon)
1 teaspoon Dijon mustard
6 cups chopped romaine lettuce hearts (from 2 hearts) (from about 12 ounces whole lettuce)
2 cups halved cherry tomatoes
2 (7 ounce) Persian cucumbers, sliced (1 1/2 cups)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 ounce feta cheese, crumbled (about 1/4 cup)
2 tablespoons chopped pistachios

Directions

Instructions Checklist

Step 1
Preheat a grill or grill pan to medium-high (400 degrees F to 450 degrees F). Pat fish dry with paper towels; sprinkle evenly with seasoning blend and 1/2 teaspoon of the salt. Place fish, flat sides up, on oiled grates; grill, covered, 4 minutes. Using a spatula, turn fish 90 degrees; grill, covered, 1 minute. Turn fish over; grill, covered, until desired degree of doneness, 3 to 4 minutes for medium. Remove from grill; cover with aluminum foil to keep warm.

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Step 2
Whisk together onion, oil, lemon juice, Dijon and remaining 1/4 teaspoon salt in a large bowl. Add lettuce, tomatoes, cucumbers, basil and dill; toss to coat. Divide salad mixture evenly among 4 plates; top with fish, cheese and pistachios.

Nutrition Facts

Serving Size:

1 salmon fillet, 2 cups dressed salad

Per Serving:

418 calories; protein 38g; carbohydrates 10g; dietary fiber 4g; sugars 4g; fat 25g; saturated fat 5g; niacin equivalents 19.7mg; vitamin b6 1.2mg; sodium 561mg; calories from fat 225kcal.

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