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Gingery Grilled Salmon Salad

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour
  4 servings
A ginger-lime marinade makes salmon sing.
RECIPE INGREDIENTS
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.
Other necessary recipes:
Watercress & Pickled Ginger Salad
Gingery Grilled Salmon Salad Recipe at Cooking.com
DIRECTIONS
Whisk together yogurt, ginger, garlic, lime juice, lime zest, honey, oil, salt and pepper in a small bowl. Place 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. Watercress & Pickled Ginger Salad Active time: 10 minutes | Total: 10 minutes 1 clove garlic, crushed 1/3 cup drained pickled ginger plus 1 tablespoon liquid (see Ingredient note) 1/8 teaspoon kosher salt 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 garlic with salt with the side of a chef's knife. Place in a small bowl or a jar with a tight-fitting lid. Add ginger liquid, lime juice (or vinegar), oil, honey and pepper; whisk or shake until blended.


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


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 398
Fat. Total: 23g
Protein: 31g
Carbohydrates, Total: 17g
Fat, Saturated: 4g
Fiber: 1g
Cholesterol: 84mg
Sodium: 576mg
% Cal. from Fat: 52%
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