Grilled Salmon and Spinach Salad Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 1 lb. salmon, cut in four fillets


  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 tsp. mustard powder or 1 tsp. prepared mustard


  • 3 Tbsp. orange juice
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. honey
  • 1 tsp. extra virgin olive oil
  • 1/2 tsp. roasted sesame oil (or regular sesame oil)
  • 2 cloves garlic
  • 1 tsp. minced fresh ginger
  • Salt and freshly ground black pepper to taste


  • 5 oz. baby spinach, rinsed clean
  • 8 cherry tomatoes, halved
  • 1 red bell pepper, sliced thin


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    1. Whisk together marinade ingredients to combine well. In shallow dish, coat both sides of salmon with marinade. Cover dish and refrigerate for at least one hour.
    2. Coat grill lightly with oil to prevent sticking. Remove salmon from marinade and discard remaining marinade. Place salmon, skin side down, on medium-hot grill. Cook about 6 minutes until skin is browned and crisp. Gently turn fillets over and cook additional 2-3 minutes until desired degree of doneness. Remove and set aside.
    3. Combine dressing ingredients in food processor or blender and pulse or blend until well combined, about 1 minute.
    4. Arrange salad ingredients on four serving dishes. Drizzle half the dressing on salad. Place salmon on top and drizzle remaining dressing. Serve.

    Recipe Yield: Yield: Makes 4 servings.

    Nutritional Information Per Serving:

    Calories: 270
    Fat: 13 grams
    Saturated Fat: 2.5 grams
    Fiber: 3 grams
    Sodium: 400 milligrams
    Protein: 21 grams
    Carbohydrates: 20 grams