Grilled Salmon Parisian Salad
1 16-ounce bag Ready Pac Grand
Parisian salad mix
2 vine-ripe Roma tomatoes, cut in
half and sliced
1 cup halved and thinly sliced
3/4 cup halved and thinly sliced
2 pounds wild salmon
3 tablespoons olive oil
1 tablespoon Kirkland Signature
Herbed Seafood Rub
6 orange slices, cut in
1 1/2 tablespoons capers, drained
Open the bag of salad and set topping and dressing packets aside. Place the lettuce blend
with carrots in a chilled salad bowl; add tomatoes, cucumbers and red onions. Chill.
Cut salmon in 6 equal portions. Brush with olive oil. Sprinkle with seafood rub. Place
on a hot grill, skin side down, about 4 inches directly above a hot fire. Cook until the
flesh has turned from translucent to opaque, turning once, about 3 -5 minutes on each
side. Alternatively, place salmon on foil squares and top each with 2 orange slices.
Fold foil to enclose. Grill foil-wrapped salmon on open flame for 5-7 minutes, or until
cooked to taste.
Meanwhile, top chilled lettuce mixture with almonds, cranberries and feta cheese
from the topping packets. Drizzle with the salad dressing and toss to mix.
To serve, arrange salad on chilled plates. Top with grilled salmon (hot or chilled).
Sprinkle with capers. Makes 6 servings.
Nutritional information: Each serving has 327 calories, 35 g protein,
11 g carbohydrates, 16 g fat, 3 g saturated fat, 68 mg cholesterol, 3 g fiber,
477 mg sodium.