Grilled Salmon Spinach Salad
Great luncheon salad and a great way to serve lean meats, following the 2005 Dietary Guidelines. Recipe serves 4-5
Ingredients:
1 can (20 oz.) pineapple slices
3 tablespoons soy sauce
1/2 teaspoon dry mustard
2 cloves garlic, minced
1 teaspoon ground ginger
1 tablespoon packed brown sugar
1 pound salmon or other fish fillets*
2 tablespoons vinegar*
2 tablespoons oil
6 cups fresh spinach, washed
4-5 tablespoons crumbled feta cheese
20-30 grape or cherry tomatoes
Method:
Open can pineapple and drain juice into a cup. Combine 1/3 cup pineapple juice with soy sauce, dry mustard, garlic, ginger and brown sugar; stir to blend. Cut salmon into 4-5 servings and place in shallow dish. Pour marinade over fish and to stand 15-20 minutes; turn once and allow to marinade an additional 15-20 minutes.
Heat grill or broiler in oven. Remove fish from marinade, reserving marinade. Spray fish with non-stick spray; grill or broil 3-4 minutes per side (about 10 minutes total for every 1-inch thick fillet). Grill pineapple slices at the same time fish is grilling.
While fish is grilling, place marinade in small saucepan and bring to a full boil. Remove from heat, cool, and whisk in vinegar and oil.
To serve: place washed spinach on plates, arrange tomatoes and crumbled feta over spinach. Place grilled fish in middle of plate and drizzle with 1-3 tablespoons dressing.
*NOTE:
May substitute other fish for the salmon. Three-ounce serving salmon is approximately 6-10 grams fat; Mahi Mahi or Orange Roughy is approximately 1 gram fat.