Grilled Salmon Salad Recipe

Grilled salmon and grilled pineapple rings are the perfect combo. We love the homemade dressing drizzled over the top.

Prep Time 40

Cook Time 30

Total Time 1 10

Ingredients

1½ pounds salmon filets
1½ Tablespoons brown sugar
20 ounces pineapple slices, 1 can, reserve juice
2 Tablespoons reduced sodium soy sauce
½ teaspoon dry mustard
2 teaspoon minced garlic
½ teaspoon red pepper flakes
2 Tablespoons vinegar
2 Tablespoons olive oil
4 cups baby spinach leaves
24 cherry tomatoes
2 avocado, sliced
⅓ cup crumbled feta cheese

Equipment

Instructions

Place salmon in a baking dish with sides.
Make marinade by combining brown sugar, 1/2 cup pineapple juice from pineapple slices, soy sauce, mustard, garlic, and red pepper flakes.
Save half of marinade for salad dressing - set aside for now.
Pour other half of this marinade over the salmon. Let stand for 10-20 minutes.
Turn over and marinade another 10 minutes.
Heat oven to 400 degrees.
Line a baking sheet with foil and lightly spray with non stick cooking spray.
Place salmon skin side down on the prepared baking sheet and bake for 15-20 minutes, or until salmon flakes easily with a fork.
While the salmon is cooking, grill the pineapple slices over medium heat.
With the remaining marinade, add in vinegar and olive oil.
Place spinach leaves on 4 salad plates.
Arrange grilled pineapple slices, tomatoes, avocados, and cheese crumbles on plate.
Top with cooked salmon.
Drizzle salad dressing over top.

Nutrition

Calories: 635 kcal · Carbohydrates: 42 g · Protein: 41 g · Fat: 36 g · Saturated Fat: 7 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 19 g · Cholesterol: 105 mg · Sodium: 530 mg · Potassium: 1928 mg · Fiber: 10 g · Sugar: 29 g · Vitamin A: 3725 IU · Vitamin C: 56 mg · Calcium: 168 mg · Iron: 4 mg

Cuisine: American

Author: Steph Loaiza

Course: Salad