Grilled Salmon Salad with Orange-Basil Vinaigrette

1/4 c. frozen orange juice concentrate (thawed)
1 Tbs. plus 1 1/2 tsp. white wine vinegar (or cider vinegar)
1 Tbs. chopped fresh basil
1 1/2 tsp. olive oil
1 8 oz. (or whatever size you want) salmon fillet
4 c. salad greens
3/4 c. slice strawberries
thin cucumber slices, cut in halves
coarse ground pepper

Whisk together orange juice concentrate, vinegar, basil, olive oil. Set aside 2 Tbs. for basting and save the rest to use as the salad dressing.

Prepare grill for direct grilling. Grill salmon, skin side down, over medium coals 5 minutes. Baste with the reserved 2 Tbs. dressing. Turn over and grill 5 minutes or until fish flakes with fork. Remove from grill and cool slightly.

Toss together the greens, strawberries and cucumber. Place on serving plates.

Remove skin from salmon and break salmon into chunks; arrange on greens mixture. Drizzle with the reserved dressing. Sprinkle with pepper.

Note: The strawberries and orange-basil dressing have a salutary effect on the oily salmon!

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