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Mixed greens tossed with pickled carrots, red onions, edamame, radish and citrus vinaigrette topped with salmon.
Yield: 4 Servings
Pickled Carrots & Red Onions:
2 Tablespoons water
¾ teaspoon Kosher salt
¾ teaspoon granulated sugar
2 Tablespoons white wine vinegar
¼ cup peeled and thinly sliced carrots
1 ½ Tablespoons thinly sliced red onions
¾ teaspoon finely chopped fresh garlic cloves
Citrus Vinaigrette:
1 Tablespoon orange juice
2 Tablespoons lime juice
1 Tablespoon sherry wine vinegar
1 Tablespoon honey
1 ½ teaspoons peeled and finely chopped fresh ginger root
½ teaspoon finely chopped chipotle peppers in adobo sauce
2 teaspoons finely chopped fresh cilantro
¼ teaspoon Kosher salt
½ teaspoon ground black pepper
½ cup olive oil or canola oil
Grilled Citrus Salmon with Mixed Greens Salad:
1-pound salmon fillets, cut into four equal size pieces
½ teaspoon Kosher salt
1 teaspoon ground black pepper
¼ cup canola oil
8 cups red leaf lettuce, torn into 1-inch pieces
2 cups arugula, torn into 1-inch pieces
2 cups Boston (bibb) lettuce, torn into 1-inch pieces
¼ cup thinly sliced radishes
½ cup edamame, thawed
Fish, Soy
Nutritional Information
