Grilled Salmon Salad

  Lunch

For a cool summer supper, try this fresh-tasting grilled salmon salad. Lightly dressed with tangy raspberry vinegar, it gets a little crunch from onion and celery.

Grilled Salmon Salad

Average Rating: 5

TOTAL TIME: Prep: 25 min. + chilling
YIELD: 4 servings.

Ingredients

  • 1-1/2 pounds salmon fillets (1 inch thick)
  • 2 celery ribs, chopped
  • 1/2 cup finely chopped red onion
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed

  • DRESSING:
  • 1/4 cup raspberry vinegar
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • 1. Cut salmon fillets widthwise into 4-in. pieces. Grill, covered, on an oiled rack over medium-hot heat or broil 4 in. from the heat until fish just begins to flake easily with a fork, 12-15 minutes. Cover and refrigerate for 1 hour.
  • 2. Bone, skin and flake salmon; place in a large bowl. Add celery, onion and dill. Combine the dressing ingredients; pour over salad and gently toss to coat. Serve immediately or cover and refrigerate; stir before serving.

Nutrition Facts

1 cup: 312 calories, 19g fat (4g saturated fat), 85mg cholesterol, 397mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 29g protein.
Diabetic Exchanges:
4 lean meat, 1 fat.

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