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Salmon and Spinach Salad with Flaxseed Dressing

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Start to Finish: 20 mins

Salmon and Spinach Salad with Flaxseed Dressing

Directions

  1. In a large bowl, combine cooked salmon, spinach, cucumbers, and red onion. Pour Flaxseed Dressing over salad; toss gently to coat. Makes 4 (1-1/2-cup) main-dish servings.

From the Test Kitchen

*Test Kitchen Tip:

Cook the salmon by grilling or broiling. You'll need a 1-pound fresh or frozen salmon fillet to give 12 ounces salmon after cooking. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels.

To grill salmon: Measure thickness of salmon. Place salmon fillet, skin side down, on a greased grill rack directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling. Using a wide metal spatula, lift fillet away from the skin to a serving platter. (Scrape skin from grill rack and discard.)

To broil salmon: Preheat broiler. Skin salmon; measure thickness of salmon. Place salmon on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through broiling.

Flaxseed Dressing

Directions

  1. Preheat oven to 350 degrees F. Place flaxseeds in a shallow baking pan; bake for 10 minutes. Cool. Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder. In a small bowl, whisk together ground flaxseeds, vinegar, olive oil, water, shallots, mustard, and garlic. Makes about 1/2 cup.

Nutrition Facts (Salmon and Spinach Salad with Flaxseed Dressing)

  • Per serving:
  • 239 kcal cal.,
  • 15 g fat
  • (3 g sat. fat,
  • 54 mg chol.,
  • 102 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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