Grilled Southwestern Salmon Salad

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  • Makes: 4 servings
  • Prep: 15 mins
  • Marinate: 30 mins
  • Cook: 8 mins

Grilled Southwestern Salmon Salad

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Directions

  1. Combine orange juice, lime juice, sherry, cilantro, chipotle pepper, honey, and half of the salt and pepper. Divide in half; whisk oil into half of the mixture for dressing. Set aside.
  2. Place salmon in a self-sealing plastic bag set in a shallow dish; pour in the remaining citrus mixture. Seal bag. Let stand at room temperature 30 minutes, turning bag several times. Remove from marinade; sprinkle with remaining salt and pepper. Grill skin-side up directly over medium coals 8 to 12 minutes or until fish begins to flake easily when tested with a fork. Before serving, remove skin from fish.
  3. Meanwhile combine greens, mango, red pepper, red onion, and reserved dressing mixture. Divide evenly among four dinner plates. Top each with a salmon fillet. Makes 4 servings.
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Nutrition Facts (Grilled Southwestern Salmon Salad)

  • Per serving:
  • 352 kcal ,
  • 18 g fat
  • (5 g sat. fat ,
  • 56 mg chol. ,
  • 588 mg sodium ,
  • 27 g carb. ,
  • 2 g fiber ,
  • 5 g pro.
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