Maple Mahi Mahi Salad

A maple balsamic dressing coats the mahi mahi and the crunchy green salad in this light yet satisfying dinner.

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  • Makes: 2 servings
  • Serving Size: 3 ounces cooked fish and 2 1/2 cups cabbage mixture each
  • Start to Finish: 30 mins

Maple Mahi Mahi Salad

Directions

  1. Cook edamame according to package directions; drain. Set aside to cool.
  2. Preheat broiler. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into two portions. Measure thickness of fish; set aside.
  3. For dressing, in a small bowl whisk together maple syrup, vinegar, onion, honey mustard, oil, salt, and pepper.
  4. Remove 2 tablespoons of the dressing and brush on all sides of the fish pieces.
  5. Place fish on the unheated greased rack of a broiler pan. Broil 4 inches from heat until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish.
  6. Meanwhile, in a large bowl combine napa cabbage, snow pea pods, and cooked edamame. Pour the remaining dressing over cabbage mixture; toss to coat. To serve, divide cabbage mixture between two serving plates. Sprinkle with cherries and almonds. Top with fish.
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Nutrition Facts (Maple Mahi Mahi Salad)

  • Per serving:
  • 359 kcal ,
  • 11 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 83 mg chol. ,
  • 313 mg sodium ,
  • 37 g carb. ,
  • 6 g fiber ,
  • 24 g sugar ,
  • 30 g pro.
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