From the AICR Test Kitchen
Week of May 13, 2013
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Contact: Alice Bender, (202) 328-7744
Grilled Salmon and Spinach Salad
American Institute for Cancer Research
Few things are better and more nutritious than salmon combined with fresh baby spinach. You get the taste of the sea and a treat from the spring garden. This dish starts with a marinade of soy sauce, vinegar and mustard to infuse the fish with flavor.
The salad dressing has a lovely layering of flavors. Orange juice adds both sweetness and acidity and honey balances the vinegar. The additions of sesame oil and ginger impart a subtle Asian accent, while garlic and shredded carrots create a refreshing flavor and tantalizing texture.
The salad bed of tender baby spinach pairs perfectly with the grilled salmon. And the inclusion of tomatoes and peppers add vibrant red color and additional nutritional punch.
You can make this a meal by adding wild rice topped with lentils. Simply place the rice on a plate and spoon over several heaping tablespoons of lentils heated with a bit of water or vegetable broth. Of course, you can always serve up some sides consisting of any vegetable leftovers you have handy. Then enjoy this late spring or early summer meal.
Grilled Salmon and Spinach Salad
- 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
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.
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.
Combine dressing ingredients in food processor or blender and pulse or blend until well combined, about 1 minute.
Arrange salad ingredients on four serving dishes. Drizzle half the dressing on salad. Place salmon on top and drizzle remaining dressing. Serve.
Makes 4 servings.
Per serving: 270 calories, 13 g total fat (2.5 g saturated fat), 20g carbohydrate,
21 g protein, 3 g dietary fiber, 400 mg sodium.
Our Mission: The American Institute for Cancer Research champions the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that we can help people make informed lifestyle choices to reduce their cancer risk.
We have contributed over $105 million for innovative research conducted at universities, hospitals and research centers across the country. Find evidence-based tools and information for lowering cancer risk, including AICR’s Recommendations for Cancer Prevention, at www.aicr.org.
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