Spinach salad gets topped with grilled salmon and asparagus for a fast and fresh dinner for four. Oranges sections and CATALINA Dressing provide a touch of sweetness, giving our CATALINA Grilled Salmon Salad the perfect balance of savoury and sweet.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 salmon fillets with skin (1 lb./450 g)
1/2 lb. (225 g) fresh asparagus spears, trimmed
2 Tbsp. olive oil
8 cups baby spinach leaves
1 small cucumber, sliced, quartered
3/4 cup sliced radishes
4 green onions, sliced
2 navel oranges, sectioned
1/2 cup KRAFT Catalina Dressing
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How do I make it ?
Heat barbecue to medium-high heat.
Brush fish and asparagus with oil. Grill 4 min. on each side or until fish flakes with fork and asparagus is crisp-tender. Remove from barbecue; cut asparagus into 1-inch lengths.
Cover 4 large plates with spinach; top with next 4 ingredients.
Drizzle dressing over salads; top with salmon and asparagus.
Kraft Kitchen Tips!
Substitute 1 small pink grapefruit for the oranges.
Calories From Fat
% Daily Value
Total fat 19 g
Saturated fat 3 g
Cholesterol 60 mg
Sodium 490 mg
Total carbohydrate 25 g
Dietary fibre 6 g
Sugars 15 g
Protein 27 g
4 servings, 1/4 recipe (383 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.