Ingredients
- 4 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1-1/2 Tablespoons 1-1/2 Tablespoons olive, canola, peanut or grapeseed oil
- Salt and pepper
- 2 Tablespoons 2 Tablespoons olive oil
- 1-1/2 Tablespoons 1-1/2 Tablespoons lemon juice
- 1-1/2 teaspoons 1-1/2 teaspoons snipped chives
- 1 teaspoon 1 teaspoon honey
- 1/2 teaspoon 1/2 teaspoon Dijon-style mustard
- 1 package 1 package (10 oz.) ready-to-eat salad greens
- 1 cup 1 cup red seedless grapes, halved
- 1/4 1/4 to 1/3 cup walnuts, toasted and chopped
Servings:
Units:
Instructions
- Preheat broiler or grill to medium-high heat.
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Brush both sides of salmon with oil. Place salmon
- on a spray-coated broiling pan or well-oiled grill. Cook salmon 4 inches from heat for 12 to 15 minutes for frozen salmon OR 8 to 9 minutes
- for fresh/thawed fish, turning once during cooking. Season with salt and pepper after turning. Cook just until fish is opaque throughout.
- For dressing, combine olive oil, lemon juice, chives, honey, and mustard in a shaker jar. Cover and shake well.
- In large bowl, toss together salad greens, grapes and half of toasted walnuts. Spoon salad mixture onto four dinner plates. Place one piece
- of salmon over each salad. Shake dressing; drizzle over each salad. Sprinkle salads with reserved walnuts. Garnish with fresh chives, grape
- clusters and/or lemon slices as desired. Serve immediately.
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