Grilled Salmon Salad with Arils and POM-Walnut Vinaigrette
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Grilled Salmon Salad with Arils and POM-Walnut Vinaigrette

TIME TO TABLE: 15 MINUTES PREP, AT LEAST 2 HOURS MARINATING, 10 MINUTES COOKING

Makes 6 servings.

 


POM Walnut Vinaigrette

3/4 cup pomegranate juice

1/4 cup orange juice

1/4 cup lime juice

1/4 cup water

3/4 cup walnut oil

 

Salad

3 cups mixed seasonal vegetables (carrots, celery, red onion, peppers, spinach, etc.)

1/2 cup pomegranate arils

 

Glazed Salmon

6 6-oz. wild salmon fillets

1 cup orange juice

1/2 cup lemon juice

1/2 cup lime juice

1 cup canola oil

1/4 cup jerk spice

1/2 cup Thai sweet chili sauce

 


POM Walnut Vinaigrette:


Combine the pomegranate juice with 1/4 cup each of orange juice, lime juice and water. Slowly whisk in the oil.

 


Salad:


Thinly slice the seasonal vegetables. Toss the vegetables with just enough vinaigrette to lightly coat.

 


Glazed Salmon:

Combine the orange juice, lemon juice and lime juice with the canola oil, jerk spice and Thai sweet chili sauce. Mix well.

 

Place the salmon and the glaze mixture in a casserole dish, and allow it to marinate for 2 hours prior to cooking.

 

Heat grill to medium-high heat. Remove the salmon from the marinade, and grill them for 4 to 5 minutes on each side.

 

Plate vegetables on 6 dinner plates, then top them with the salmon. Drizzle some of the vinaigrette over the salmon, and garnish with fresh pomegranate arils.

 


Nutrients per Serving (1 6-oz. fillet, 4 oz. salad): 432 calories (240 calories from fat), 35g protein, 27g total fat (4g saturated), 12g carbohydrates, 1g dietary fiber, 94mg cholesterol, 2295mcg beta-carotene, 7g total sugars, 20mcg vitamin A RE, 114mg sodium, 1055mg potassium, 40mg vitamin C.

Last Updated Friday, October 20, 2017 - 09:02 AM.