Grilled Salmon Salad

Recipe Ingredients

4		Center-cut skin-on 6-oz salmon fillets
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Fresh lime juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The Salad
4 cups	160g / 5.6oz	Arugula leaves - rinsed, well-dried,
		And coarsely chopped
2 cups	125g / 4.4oz	Pear or cherry tomatoes - halved
1/4 cup	15g / 0.5oz	Diced (1/4") red onion
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	Red-wine vinegar

Recipe Instructions

Place the salmon in a shallow dish to fit. Combine the oil, lime juice, salt and pepper. Pour over the salmon and let marinate in the refrigerator, covered, for 1 hour, turning once.

Lightly oil the grill before preheating it. Put the salmon on top and grill it, skin-side down, for 8 to 13 minutes (depending on thickness), until medium-rare or to desired doneness.

Meanwhile, combine all the salad ingredients in a bowl.

Place a salmon fillet in the center of each of 4 dinner plates. Divide the salad equally atop each piece of fish.

This recipe yields 4 servings.

Per serving: 340 calories, 6g carbohydrates, 37g protein, 19g fat, 100mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-30-2003

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