Grilled Salmon Spinach Salad
Grilled Salmon Spinach Salad

Grilled Salmon Salad


July 14, 2015


1 can (20 oz.) pineapple slices

3 tablespoons soy sauce

1/2 teaspoon dry mustard

2 cloves garlic, minced

1 teaspoon ground ginger

1 tablespoon packed brown sugar

1 pound salmon or other fish fillets*

2 tablespoons vinegar*

2 tablespoons oil

6 cups fresh spinach, washed

4-5 tablespoons crumbled feta cheese

20-30 grape or cherry tomatoes


Open can pineapple and drain juice into a cup. Combine 1/3 cup pineapple juice with soy sauce, dry mustard, garlic, ginger and brown sugar; stir to blend. Cut salmon into 4-5 servings and place in shallow dish. Pour marinade over fish and to stand 15-20 minutes; turn once and allow to marinade an additional 15-20 minutes.

Heat grill or broiler in oven. Remove fish from marinade, reserving marinade. Spray fish with non-stick spray; grill or broil 3-4 minutes per side (about 10 minutes total for every 1-inch thick fillet). Grill pineapple slices at the same time fish is grilling.

While fish is grilling, place marinade in small saucepan and bring to a full boil. Remove from heat, cool, and whisk in vinegar and oil.

To serve: place washed spinach on plates, arrange tomatoes and crumbled feta over spinach. Place grilled fish in middle of plate and drizzle with 1-3 tablespoons dressing.

*May substitute other fish for the salmon.


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