Grilled Salmon & Spinach Salad | Schnucks
Grilled Salmon & Spinach Salad Grilled Salmon & Spinach Salad

Celebrate grilling season with this grilled salmon and spinach salad from Schnucks.

23M 23M 4
Nutrition facts: 468 30G 79MG 707MG 34G 19G 29G
Ingredients: 1 and 1/4 lbs. fresh salmon fillet, cut into 4 equal pieces 1/4 tsp. salt 1/4 tsp. ground black pepper 3/4 cup Schnucks Select raspberry vinaigrette salad dressing, divided 9 oz. fresh spinach 1 pkg. Schnucks cherry tomatoes, each cut in half 1/2 medium English cucumber, cut lengthwise in half, then thinly sliced 1/2 small red onion, very thinly sliced 1/2 cup feta cheese, crumbled Instructions: Prepare outdoor grill for direct grilling over medium-high heat. Sprinkle salmon with salt and pepper. In small bowl, add 1/4 cup vinaigrette. Place salmon on hot grill rack, skin side up, and cook 7 to 9 minutes or until internal temperature reaches 145°F and center is still slightly pink, turning once halfway through cooking and brushing salmon occasionally with 1/4 cup vinaigrette in bowl. Slip spatula between skin and fish to remove skin while lifting salmon from grill. In large salad bowl, add spinach, tomatoes, cucumber, red onion, feta and remaining 1/2 cup vinaigrette; toss until well coated. Divide salad evenly among each of 4 dinner plates; top each salad with 1 salmon fillet. Sprinkle with chives, if desired.

Grilled Salmon & Spinach Salad

Grilling, Salad & Slaw, Seafood

Celebrate grilling season with this grilled salmon and spinach salad from Schnucks.

23M

4

Celebrate grilling season with this grilled salmon and spinach salad from Schnucks.

COOK’S WISDOM

Salmon can be grilled up to 12 hours ahead; cover, refrigerate and serve chilled over salad.

Ingredients

  • 1 and 1/4 lbs. fresh salmon fillet, cut into 4 equal pieces
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3/4 cup Schnucks Select raspberry vinaigrette salad dressing, divided
  • 9 oz. fresh spinach
  • 1 pkg. Schnucks cherry tomatoes, each cut in half
  • 1/2 medium English cucumber, cut lengthwise in half, then thinly sliced
  • 1/2 small red onion, very thinly sliced
  • 1/2 cup feta cheese, crumbled

Instructions

  1. Prepare outdoor grill for direct grilling over medium-high heat. Sprinkle salmon with salt and pepper. In small bowl, add 1/4 cup vinaigrette. Place salmon on hot grill rack, skin side up, and cook 7 to 9 minutes or until internal temperature reaches 145°F and center is still slightly pink, turning once halfway through cooking and brushing salmon occasionally with 1/4 cup vinaigrette in bowl. Slip spatula between skin and fish to remove skin while lifting salmon from grill.
  2. In large salad bowl, add spinach, tomatoes, cucumber, red onion, feta and remaining 1/2 cup vinaigrette; toss until well coated. Divide salad evenly among each of 4 dinner plates; top each salad with 1 salmon fillet. Sprinkle with chives, if desired.

Nutrition Facts

468 CALORIES Per Serving

FAT: 30G

SATURATED FAT: 5G

CHOLESTEROL: 79MG

SODIUM: 707MG

CARBOHYDRATES: 34G

FIBER: 19G

PROTEIN: 29G

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