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Grilled Salmon Salad
Grilled Salmon Salad

Grilled Salmon Salad

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Healthy Living
Cook Minutes 30 Min
Prep : 10 Min Cook: 20 Min
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2 Servings
Servings
Original recipe yields 2 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.
1 salmon fillet (1/2 lb./225 g)
4 tsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
2 Tbsp. Miracle Whip Calorie-Wise Spread
1 Tbsp. finely chopped fresh dill
4 cups tightly packed Boston lettuce
1/4 cup frozen peas, thawed
2 green onions, thinly sliced
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How do I make it ?
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Step 1
Heat barbecue to medium-high heat.
Step 2
Cover barbecue grate with foil; top with fish, skin-side down. Grill 10 min or until fish flakes easily with fork, brushing with 2 tsp. vinaigrette for the last 2 min. Cool 10 min.
Step 3
Meanwhile, mix Miracle Whip, remaining vinaigrette and dill.
Step 4
Cover platter with lettuce; top with peas and onions. Break fish into chunks. Add to salad. Top with prepared dressing.
Kraft Kitchen Tips!
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Special Extra
For a change of pace, add 1 Tbsp. each lemon zest and juice to dressing mixture before spooning over salad.
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Use Your Oven
To bake the fish in the oven instead of cooking it on the barbecue, heat oven to 400ºF. Place fish, skin-side down, on baking sheet; brush with 2 tsp. vinaigrette. Bake 10 min. or until fish flakes easily with fork.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
240
Calories From Fat
0
% Daily Value
Fat 11 g
Saturated fat 1.5 g
8 %
Cholesterol 65 mg
Sodium 300 mg
13 %
Carbohydrate 10 g
Fibre 2 g
Sugars 5 g
Protein 24 g
Vitamin A
45 %
Vitamin C
15 %
Calcium
8 %
Iron
20 %
Servings
Makes 2 servings, 2-1/2 cups (625 mL) 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.
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