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Grilled Salmon Salad With Blood Orange Cilantro Vinaigrette

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $0.7

$0.70 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 father's day,4th of july,summer,gluten-free,dairy-free,paleo,primal,pescetarian,gluten free,dairy free,paleolithic,primal,fodmap friendly,pescatarian salad
spoonacular Score:29%

Spoonacular Score: 29%

 

This caveman, gluten free, dairy free, and primal recipe serves 4 and costs 70 cents per serving. One serving contains 12 calories, 1g of protein, and 0g of fat. Only a few people made this recipe, and 1 would say it hit the spot. If you have greens, salmon steaks, salt and pepper, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is rather bad. Try Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette, Blood Orange Salad + Ginger and Cayenne Blood Orange Vinaigrette, and Persimmon Salad with Blood Orange Vinaigrette for similar recipes.

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Michael Pozzan Russian River Valley Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 16 dollars per bottle.

Michael Pozzan Russian River Valley Chardonnay

The 2016 Michael Pozzan Chardonnay is delicate and fine-boned Chardonnay highlighting the subtly of the Russian River appellation. The nose is diaphanous with exotic jasmine notes and a touch of wet stone. The mouth is a complex layering of white peach, honeydew melon, and a hint of vanilla bean, with a lengthy finish reminiscent of creamy lemon curd. The wine is light and elegant, with a food-friendly acid that will make it a welcome addition to any bite.

» Get this wine on Wine.com

Ingredients

Servings:
2 Tbsps
2 Tbsps blood orange
blood orange
some
some cucumber
cucumber
some
some grape tomatoes
grape tomatoes
some
some jicama
jicama
some
some mixed greens
mixed greens
4
4  salmon steaks
salmon steaks
some
some salt and pepper
salt and pepper
2 Tbsps blood orange
2 Tbsps
blood orange
some cucumber
some
cucumber
some grape tomatoes
some
grape tomatoes
some jicama
some
jicama
some mixed greens
some
mixed greens
4  salmon steaks
4
salmon steaks
some salt and pepper
some
salt and pepper

Equipment

aluminum foil
aluminum foil
grill
grill
aluminum foil
aluminum foil
grill
grill


Instructions

  1. Place salmon steaks over aluminum foil on a heated grill.
  2. Brush with Blood Orange Cilantro Vinaigrette and sprinkle with salt and pepper.
  3. Grill for 6-9 minutes on each side.
  4. Wash mixed greens and place about a handful on each plate.
  5. Wash and half grape tomatoes and sprinkle over greens.
  6. Slice cucumber and lay over the greens.
  7. Peel and julienne jicama and place over the greens.
  8. Arrange each slice of salmon over the greens and slice.
  9. Spoon the Avocado Corn Salsa over the salmon, and drizzle Blood Orange Cilantro Vinaigrette over the salad.
  10. Avocado Corn Salsa and Blood Orange Cilantro Vinaigrette are listed as separate recipes in my recipe file.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.70
Ingredient
2 tablespoons blood orange
some grape tomatoes
some mixed greens
4 salmon steaks
Price
$0.13
$0.05
$2.51
$0.09
$2.79

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
11 Calories
0.79g Protein
0.1g Total Fat
2g Carbs
4% Health Score
Limit These
Calories
11
1%

Fat
0.1g
0%

  Saturated Fat
0.02g
0%

Carbohydrates
2g
1%

  Sugar
0.75g
1%

Cholesterol
0.55mg
0%

Sodium
204mg
9%

Get Enough Of These
Protein
0.79g
2%

Vitamin C
13mg
16%

Vitamin A
480IU
10%

Folate
17µg
4%

Manganese
0.06mg
3%

Potassium
92mg
3%

Vitamin B6
0.05mg
2%

Phosphorus
19mg
2%

Vitamin B3
0.33mg
2%

Vitamin B2
0.03mg
2%

Iron
0.28mg
2%

Magnesium
5mg
1%

Vitamin B1
0.02mg
1%

Copper
0.03mg
1%

covered percent of daily need

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