Serves 4
INGREDIENTS
4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1-1/2 Tablespoons olive, canola, peanut or grapeseed oil
Salt and pepper
2 Tablespoons olive oil
1-1/2 Tablespoons lemon juice
1-1/2 teaspoons snipped chives
1 teaspoon honey
1/2 teaspoon Dijon-style mustard
1 package (10 oz.) ready-to-eat salad greens
1 cup red seedless grapes, halved
1/4 to 1/3 cup walnuts, toasted and chopped
DIRECTIONS
Preheat broiler or grill to medium-high heat.
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Brush both sides of salmon with oil.  Place salmon on a spray-coated broiling pan or well-oiled grill.  Cook salmon 4 inches from heat for 12 to 15 minutes for frozen salmon OR 8 to 9 minutes for fresh/thawed fish, turning once during cooking. Season with salt and pepper after turning. Cook just until fish is opaque throughout. Â
For dressing, combine olive oil, lemon juice, chives, honey, and mustard in a shaker jar.  Cover and shake well. Â
In large bowl, toss together salad greens, grapes and half of toasted walnuts. Â Spoon salad mixture onto four dinner plates. Â Place one piece of salmon over each salad. Â Shake dressing; drizzle over each salad. Â Sprinkle salads with reserved walnuts. Â Garnish with fresh chives, grape clusters and/or lemon slices as desired. Â Serve immediately.
Nutrients per serving: 390 calories, 22g total fat, 3g saturated fat, 50% calories from fat, 126mg cholesterol, 37g protein, 13g carbohydrate, 2g fiber, 121mg sodium, 71mg calcium and 1.7g omega-3 fatty acids.
*Photo courtesy of Alaska Seafood
