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Nutrition Facts
Serving Size 189 g
(Approx. 6 Servings)
Amount Per Serving
Calories 370 Calories From Fat 0
% Daily Value*
Total Fat 27 g 35%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 600 mg 26%
Total Carbohydrate 13 g 5%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 19 g
Vitamin A 0% Iron 10%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Salmon Salad with Toasted Sesame Lime Vinaigrette
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb Wild Alaskan Sockeye Salmon
3 Tbsp extra virgin olive oil
1/2 Tsp kosher salt
1/2 Tsp cracked black pepper
2 medium shallots, minced
1/2 cup(s) fresh lime juice, plus the zest of 1 lime
1/4 cup(s) tamari or soy sauce
2 Tbsp H-E-B Organics Apricot Preserves
1/4 cup(s) La Tourangelle Toasted Sesame Oil
1/2 cup(s) grapeseed oil
4 cup(s) Central Market Organic Power Greens
2 cup(s) Central Market Organic Arugula
1 cup(s) fresh radishes, thinly sliced
1 cup(s) H-E-B Organics Julienned Carrots
1/2 cup(s) fried wontons strips
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Instructions

1
Preheat grill to 350ºF. or medium high heat.
2
Brush salmon on both sides with olive oil and season with salt and pepper. Oil the grill liberally with non-stick spray or oiled cloth and place salmon flesh side down/skin side up.
3
Grill 3 to 5 minutes then rotate 45º and cook an additional 3 to 5 more minutes, or until salmon has grill marks. Flip salmon over and finish cooking skin side down until flaky and internal temperature reads at least 145ºF. While salmon is grilling, make the vinaigrette.
4
In a blender add shallots, lime juice, tamari, and preserves, blend on medium speed. Set blender on slow adding in sesame and grapeseed oil. Blend until dressing is fully emulsified. Refrigerate until ready to use.
5
In a large bowl add power greens, arugula, radishes and carrots. Toss together. Once salmon has rested, flake apart and place on top of salad. Dress each salad with sesame dressing and serve. Season to taste with salt and pepper and garnish with wontons.

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