Grilled Salmon & Vegetable Salad Recipe
This Dash™ blend adds fresh flavor to grilled salmon and veggies.
- Cook Time: 13 Minutes
- Yield: 1
Ingredients
- 1 tbsp Chicken Grilling Blend
- 1 tsp Dijon mustard
- 1/4 cup olive oil or vegetable oil
- 1/2 lb asparagus spears, trimmed and cut into 1-inch lengths
- 8 oz new potatoes, cut into 1/4-inch pieces
- 1 red or yellow bell pepper, trimmed and cut into 1-inch pieces
- 5 oz package hearts of romaine mix or other variety
- 1/3 cup white wine vinegar
- 12 oz salmon fillet, cut into 3 pieces
Directions
- Combine vinegar, oil, mustard and Chicken Grilling Blend in jar.
- Cover and shake until blended.
- Pour 1/4 cup dressing in small bowl; set aside remaining.
- Place potatoes in shallow microwave-safe dish with 1/4 cup water.
- Cover and microwave on high for 5 to 6 minutes or until nearly tender; drain well.
- Place fish, potatoes, asparagus and bell pepper pieces in shallow dish.
- Pour 1/4 cup dressing over, turn to coat salmon and vegetables.
- Remove salmon and place on foil-lined grilling tray of broiling pan.
- Grill or broil salmon for 6 minutes. Turn and add potato, asparagus and bell pepper.
- Continue grilling salmon and vegetables for 5 to 6 minutes or until salmon steaks flake easily and vegetables are tender.
- Toss together salad blend and vegetables with reserved dressing in bowl.
- Line three individual plates with salad.
- Arrange salmon over each salad.
