Grilled Salmon Salad

By á-174942

Ingredients

• FOR THE SALAD:
• 4 center-cut skin-on 6-oz salmon fillets
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• Salt to taste
• Freshly-ground black pepper to taste
• 4 cups arugula leaves rinsed, well-dried, and coarsely chopped
• 2 cups pear or cherry tomatoes halved
• 1/4 cup diced (1/4") red onion
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red-wine vinegar

Details

Servings 4

Preparation

Step 1

Place the salmon in a shallow dish to fit. Combine the oil, lime juice, salt and pepper. Pour over the salmon and let marinate in the refrigerator, covered, for 1 hour, turning once.

Lightly oil the grill before preheating it. Put the salmon on top and grill it, skin-side down, for 8 to 13 minutes (depending on thickness), until medium-rare or to desired doneness.

Meanwhile, combine all the salad ingredients in a bowl.

Place a salmon fillet in the center of each of 4 dinner plates. Divide the salad equally atop each piece of fish.

This recipe yields 4 servings.

Per serving: 340 calories, 6g carbohydrates, 37g protein, 19g fat, 100mg cholesterol.