Gingery Grilled Salmon Salad

  • Active Time 30m
  • Total Time 1h

4 servings

A ginger-lime marinade makes salmon sing.


  • 1/4 cup nonfat plain yogurt
  • 2 tablespoons finely chopped fresh ginger
  • 2 cloves garlic, finely chopped
  • 2 tablespoons lime juice
  • 1 tablespoon freshly grated lime zest
  • 1 tablespoon honey
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/4 pounds salmon fillet (about 1 inch thick), cut into 4 pieces, skin on, pin bones removed
  • Watercress & Pickled Ginger Salad (see recipe link above)
  • Lime wedges for garnish
  • Ingredient Note: Pickled ginger is found at health-food stores, Asian markets and in the supermarket produce department.

Companion recipe: Watercress & Pickled Ginger Salad


Whisk together the yogurt, ginger, garlic, lime juice, lime zest, honey, oil, salt and pepper in a small bowl. Place the salmon in a shallow glass dish and pour the marinade over it, turning the salmon to coat on all sides. Cover and marinate in the refrigerator for 20 to 30 minutes, turning once or twice.

Meanwhile, prepare a charcoal fire or preheat a gas grill. (Do not use a grill pan--salmon will stick).

Oil the grill rack (see tip). Place the salmon, skin-side up, on the grill. Cook for 5 minutes. Using 2 metal spatulas, carefully turn the salmon pieces over and cook just until opaque in the center, 4 to 6 minutes longer. Remove the salmon from the grill. Slip off the skin.

Toss Watercress & Pickled Ginger Salad with dressing and divide among 4 plates. Top with a piece of grilled salmon. Garnish with lime wedges. Serve immediately.

Tip: To oil a grill rack:

Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Watercress & Pickled Ginger Salad

Active time: 10 minutes | Total: 10 minutes

1 clove garlic, crushed

1/8 teaspoon kosher salt

1/3 cup drained pickled ginger plus 1 tablespoon liquid (see Ingredient note)

1 tablespoon fresh lime juice or rice-wine vinegar

1 tablespoon canola oil

1 teaspoon honey

Freshly ground pepper, to taste

6 cups stemmed, washed and dried watercress

4 scallions, chopped

Mash the garlic with the salt with the side of a chef's knife. Place in a small bowl or a jar with a tight-fitting lid. Add the ginger liquid, lime juice (or vinegar), oil, honey and pepper; whisk or shake until blended.

Place the watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with the dressing.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9000

nutrition information per serving

398 calories; 23g total fat; 4g total saturated fat; 84mg cholesterol; 576mg sodium; 17g carbohydrates; 1g fiber; 31g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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