Broiled Salmon Salad
Ingredients
- 2 (6 ounce) salmon steaks ⓘ
- 1 medium zucchini ⓘ
- 1 medium yellow squash ⓘ
- 1 carrot, scraped
- 1/2 red pepper ⓘ
- 1 tablespoon chopped fresh cilantro or 1 tablespoon parsley ⓘ
- 2 cups torn fresh spinach
- 2 cups torn bibb lettuce ⓘ
- 1 tomatoes, cut into wedges
- 1 small avocado, peeled and sliced ⓘ
- Garnishes ⓘ
- lemon twist ⓘ
- fresh parsley sprig ⓘ
- Lemon and Herb Dressing ⓘ
- 3/4 cup lemon juice ⓘ
- 1/2 cup vegetable oil ⓘ
- 1 teaspoon chopped fresh parsley ⓘ
- 1/4 teaspoon minced garlic ⓘ
- 1 1/2 tablespoons sugar ⓘ
- 3/4 teaspoon paprika ⓘ
- 3/4 teaspoon dried basil ⓘ
- 1/2 teaspoon dried tarragon ⓘ
- 1/2 teaspoon seasoning salt
Instructions
- Place salmon steaks in a shallow 1-quart dish; pour 1/4 cup dressing over steaks.
- Cover and refrigerate 1 hour, turning once.
- Cut zucchini and next 3 ingredients into thin strips; combine with cilantro and 1/4 cup dressing, tossing gently.
- Set aside.
- Remove steaks from marinade; place on lightly greased rack of a broiler pan.
- Broil 4 inches from heat (with electric oven door partially opened) 5 to 6 minutes or until fish flakes easily.
- Cool slightly.
- Arrange salad greens and marinated vegetables on serving plates.
- Top with salmon steaks, tomato wedges, and avocado slices.
- Garnish, if desired, and serve with remaining dressing.
- Yield: 2 servings Lemon and Herb Dressing: Combine all ingredients in a jar; cover tightly, and shake vigorously.
- Yield: 1 1/3 cups.
Nutrition & Diet Analysis (per serving)
808
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).