Grilled Salmon Salad with Pomegranate Seeds and Pomegranate-Walnut Vinaigrette
Get your vegetables and omega-3 fatty acids with this delicious and tangy salmon dish.
- Pomegranate-Walnut Vinaigrette3/4 cup pomegranate juice
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup water
- 3/4 cup walnut oil
- Grilled Salmon Salad3 cups mixed vegetables (carrots, celery, red onion, peppers, spinach, etc.)
- 1 cup orange juice
- 1/2 cup lemon juice
- 1/2 cup lime juice
- 1 cup canola oil
- 1/4 cup jerk seasoning
- 1/2 cup Thai sweet chili sauce
- 6 6 oz salmon fillets
- 1/2 cup pomegranate seeds
- Combine pomegranate juice, orange juice, lime juice, and water; slowly whisk in the walnut oil; set aside.
- Thinly slice the vegetables. Toss the vegetables with just enough pomegranate-walnut vinaigrette to lightly coat; set aside.
- Combine the orange juice, lemon juice, lime juice, canola oil, jerk seasoning, and Thai sweet chili sauce; mix well.
- Place the salmon and the glaze mixture in a casserole dish and marinate for 2 hours prior to cooking.
- Heat grill to medium-high heat. Remove the salmon fillets from the marinade and grill them for 4 to 5 minutes on each side.
- Plate vegetables and salmon fillets. Drizzle some of the vinaigrette over the salmon and garnish with pomegranate seeds.
Calories from Fat 399 (65%)
(69%)Total Fat 45g
(22%)Saturated Fat 4g
Polyunsaturated Fat 19g
Monounsaturated Fat 19g
Total Carbohydrate 30g
(23%)Dietary Fiber 6g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.