Grilled salmon salad with raspberry vinaigrette
Indulge in the exquisite flavors of grilled salmon paired with tangy raspberry vinaigrette in this delightful salad. Perfect for a refreshing meal.
Ingredients:
- 2 cups fresh raspberries
- 3 tablespoons red-wine vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon zest, plus more for garnish
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 4 4- to 5-oz skinless center-cut salmon fillets, 1 inch thick, thawed if frozen
- Cooking spray
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 6 cups lightly packed fresh baby spinach (4 oz.)
- 2 cups fresh raspberries
- ½ cup crumbled reduced-fat feta cheese (2 oz.)
- ¼ cup chopped toasted walnuts
Instructions:
- For the vinaigrette preparation: Start by mixing 2 cups of raspberries, vinegar, sugar, and mustard in a small saucepan. Bring the mixture to a boil and then lower the heat to simmer without covering until the raspberries have softened and the mixture thickens slightly, which should take around 8 to 10 minutes. Allow it to cool down a bit afterwards.
- Next, strain the mixture through a fine-mesh sieve placed over a bowl to separate and remove the seeds. Add lemon zest, 1/4 tsp. of salt, and 1/8 tsp. of pepper to the strained mixture. Let it cool down completely. If desired, you can add a small amount of water to thin it out if it appears too thick.
- To prepare the salad: Get the grill ready by preheating it to a medium temperature.
- Grease the grill rack with oil. Dry the salmon fillets, coat them lightly with cooking spray, and season with salt and pepper. Grill the salmon with the lid on, making sure to flip it once, until it easily flakes with a fork, which should take approximately 7 to 10 minutes.
- In a large bowl, mix spinach with half of the vinaigrette, ensuring everything is well coated. Distribute the spinach among 4 plates. Arrange the grilled salmon, raspberries, feta cheese, and walnuts on top. Drizzle the remaining dressing over the salads and, if preferred, garnish with some lemon zest.
Summary:
- Calories: 189 kcal
- Fat: 2 g
- Protein: 3 g
- Carbs: 43 g
- Potassium: 403 mg
- Magnesium: 59 mg