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Ingredientes
- 1/4 c. frzn orange juice concentrate thawed
- 1 Tbsp. white wine vinegar or possibly cider vinegar plus
- 1 1/2 tsp white wine vinegar or possibly cider vinegar
- 1 Tbsp. minced fresh basil (or possibly 1 tspn dry basil leaves)
- 1 1/2 tsp extra virgin olive oil
- 1 x salmon fillet, abt 1" thick - (8 ounce)
- 4 c. torn mixed greens
- 3/4 c. sliced strawberries
- 10 x thin cucumber slices - (to 12) cut into halves
- 1/8 tsp coarsely-grnd black pepper
Direcciones
- Whisk together juice concentrate, vinegar, basil and extra virgin olive oil. Set aside 2 Tbsp. juice concentrate mix. Reserve remaining mix to use as salad dressing.
- Prepare grill for direct grilling. Grill salmon, skin-side down, over medium coals 5 min. Turn and grill 5 min or possibly till fish flakes easily with fork, brushing frequently with 2 Tbsp. juice concentrate mix. Cold slightly.
- Toss together greens, strawberries and cucumber slices. Place on two serving plates. Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mix. Drizzle with reserved juice concentrate mix. Sprinkle with pepper.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1208g | |
| Recipe makes 2 servings | |
| Calories 787 | |
| Calories from Fat 529 | 67% |
| Total Fat 58.84g | 74% |
| Saturated Fat 8.98g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 4215mg | 176% |
| Potassium 1805mg | 52% |
| Total Carbs 44.16g | 12% |
| Dietary Fiber 15.4g | 51% |
| Sugars 27.69g | 18% |
| Protein 28.56g | 46% |
