Grilled Salmon Salad (pareve) serves 4
by: Ethel G. Hofman - Last
4 (6 -8 ounce) salmon fillets, about 1 1/2-inches thick 3 tablespoons lite soy sauce 1/2 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1 small clove garlic, minced 1 teaspoon dijon mustard 1/4 cup vegetable oil 6 cups mixed salad greens
Place fillets in a shallow dish. Combine soy sauce, lemon rind, lemon juice, garlic, mustard and olive oil. Pour over salmon. Cover and refrigerate for 3 hours, turning after each hour. Remove from marinade, discarding marinade.
Grill fillets, covered with grill lid, over medium hot coals, 6 minutes on each side or until fish flakes easily when tested with a fork. place 1 fillet on 1 1/2 cups salad greens. Top with Creamy Tarragon Dressing.
Approx. nutrients per serving: calories - 433 protein - 35g carbohydrates - 1g fat - 31g cholesterol - 112mg sodium - 414 mg