Salmon Salad

1 15-oz salmon, canned

4 green onions, chopped

3 tomatoes, diced

1 bell pepper, chopped

5 ounces mixed baby salad greens

1/2 cup fresh basil chopped

1/2 cup shredded cheddar cheese (raw)

1/4 cup lemon juice, freshly squeezed

1/4 cup olive oil

1 Tbs honey (raw)

1 tsp oregano

4 Tbs mustard

1/2 tsp salt

1/2 tsp pepper

1. Drain salmon and mix with chopped vegetables and basil.

2. Place salad greens on places and top with salmon mixture.

3. Combine lemon, olive oil, honey, oregano, mustard, and salt and pepper and drizzle on salad.

4. Garnish with cheese.

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe (12.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 401.42

Calories From Fat (57%) 230.8

Calories From Protein (29%) 116.02

Calories From Carbohydrates (14%) 54.6

Calories From Alcohol (0%) 0

% Daily Value

Total Fat 26.02g 40%

Saturated Fat 6.39g 32%

Monounsaturated Fat 13.5g

Polyunsaturated Fat 3.76g

Trans Fatty Acids 0g

Cholesterol 55.42mg 18%

Sodium 901.13mg 38%

Potassium 763.98mg 22%

Total Carbohydrates 15.22g 5%

Fiber 3.77g 15%

Sugar 9.47g

Net Carbohydrates 11.45g

Protein 27.92g 56%

Vitamin A 2832.89IU 57%

Vitamin C 82.31mg 137%

Calcium 363.57mg 36%

Iron 2.32mg 13%

Vitamin E 5.29mg 53%

Vitamin D 705.56IU 176%

Thiamin 0.16mg 11%

Riboflavin 0.33mg 19%

Niacin 8.3mg 42%

Vitamin B6 0.35mg 18%

Folate 75.81mcg 19%

Vitamin B12 5.19mcg 87%

Pantothenic Acid 0.85mg 9%

Vitamin K 75.77mcg 95%

Phosphorus 424.31mg 42%

Magnesium 64.78mg 16%

Zinc 1.91mg 13%

Copper 0.27mg 14%

Manganese 0.38mg 19%

Selenium 38.98mcg 56%

Orange Marmalade Marinated Salmon

Ingredients

• 2/3 cup orange marmalade
• 1/3 cup rice vinegar
• 1/3 cup soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger
• 2 teaspoons dried onion flakes
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• 1 pinch chili pepper flakes
• pepper
• 2 1/2 lbs fresh salmon fillets washed and towel dried
• fresh sliced scallion (to garnish)

Directions

1In a ziplock gallon size bag add first 8 ingredients.

2Seal and mush with hand till blended.

3Add Salmon and marinate for 1 hour.

4Heat grill to medium high.

5If using a fish basket or heavy duty foil, spray it with nonstick oil.

6Remove salmon from marinade and reserve.

7Place salmon into basket or foil folding tail in to make thickness even.

8Place basket or wrapped in foil on barbecue and grill salmon, skin side up, 5 to 7 minutes.

9Meanwhile bring the marinade to a boil then reduce heat to simmer till fish is cooked.

10Turn basket over and grill salmon until just opaque in center, about 5 to 7 minutes longer.

11Turn salmon out onto platter.

12Drizzle the reduced marinade and garnish with scallions.

13*To make ahead*.

14To freeze: Place salmon and marinade in a large freezer bag. Seal, label and freeze.

15To serve: Thaw in fridge and proceed with cooking directions.

Chilled Salmon with Cucumber-Dill Sauce

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Ingredients

• 1-1/2 cups water
• 1 cup white wine or chicken broth
• 4 green onions sliced
• 10 whole peppercorns
• 4 salmon fillets (5 ounces each)
• SAUCE:
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped peeled cucumber
• 4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
• 2 teaspoons prepared horseradish
• 1-1/2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

* In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork.

* With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.

Nutrition Facts: 1 fillet with 8 teaspoons sauce equals 316 calories, 18 g fat (5 g saturated fat), 94 mg cholesterol, 186 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein.