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Grilled Salmon Salad with Miso Vinaigrette

Grilled Salmon Salad with Miso Vinaigrette Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 4 Tbsp. organic extra virgin olive oil
  • 1 c. Earthbound Farm Baby Spinach
  • 1 ½ Tbsp. Eden Foods Organic Genmai (Brown Rice) Miso
  • 1 ½ tsp. organic tamari
  • ½ tsp. organic toasted sesame oil
  • ¼ tsp. freshly ground black pepper
  • 24 oz. wild salmon
  • 6 Tbsp. fresh organic lemon juice
  • 2 Tbsp. fresh organic ginger, grated
  • 2 Tbsp. chopped organic chives
Instructions
  1. Rub the salmon with half of the miso.
  2. In a shallow bowl, mix one third of the lemon juice, half of the ginger and the sesame oil. Add the salmon, skin side up and swirl to coat; let stand for 10 minutes.
  3. In a small bowl, mix the remaining miso, ginger and lemon juice and whisk in the tamari and olive oil. Add the chives and season with pepper.
  4. Cook the salmon. FLAVORWAVE METHOD: Place salmon on top rack, skin side down. Cook at 350 degrees F for 6-8 minutes or to desired doneness. GRILL METHOD: Light a grill or preheat a grill pan. Add the salmon, skin side down. Cook 4 to 6 minutes. Flip the salmon and grill for 2 to 4 minutes longer, or until the salmon is just cooked through. Transfer the salmon to a plate and keep warm.
  5. Divide the spinach between serving plates and top with the salmon fillets. Drizzle with half of the vinaigrette, reserving remaining vinaigrette for passing at the table.
  6. Serve.
 

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Nutrient Information Per Batch

1540.75 kcal Calories, 184.31 mg Calcium, 16.79 g Carbohydrate, 369.6 mg Cholesterol, 101.76 g Total Fat, 10.69 g Fiber, 12.16 mg Iron, 208.57 mg Magnesium 3521.06 mg Potassium, 139.83 g Protein,245.53 mcg Selenium, 2071.74 mg Sodium, 2.55 g Sugars, 4.43 mg Zinc, 14.68g Saturated fat, 0 trans Fat, 55.91 g Monounsaturated fats, 23.94 g Polyunsaturated fats, 5036.27 IU Vitamin A, 5.56 mg Vitamin B6, 21.37 mcg Vitamin B12, 39.23 mg Vitamin C, 0 IU Vitamin D, 8.12 Vitamin E, 47.6 mcg Vitamin K, 180.41 mcg Folate,1.58 mg Vitamin B1(Thiamin),53.33 mg Vitamin B3(Niacin),3.09 mg Vitamin B2(Riboflavin), 0.03 mcg Lycopene, 22.56 mcg Lutein and Zeaxanthin, 2.42 g ALA, 2.16 g EPA, 7.49 gDHA,1365.57 mg Phosphorous, 0.23 mg Manganese, 0 mcg Alpha carotene, 158.22 mcg Beta carotene, 4.32 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Pork
  • No Seeds
  • No Gluten
  • No Nuts
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Red Meat
  • No Eggs
  • No Shellfish
  • No Peanuts
  • No Nightshade

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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