Grilled-Salmon Salad

Kathy Mickey gets many compliments on this salad's great flavor. You can make the tomato vinaigrette up to 3 hours ahead; cover and chill.

Yield: Makes 4 servings

Ingredients

• 1 1/2  pounds  boned, skinned salmon fillet, cut into 4 equal pieces
• 3  tablespoons  light brown sugar
• 1  tablespoon  ground cumin
• 1  teaspoon  chili powder
• About 1 teaspoon salt
• About 1 teaspoon black pepper
• 8  ounces  salad mix, rinsed and crisped
• Tomato vinaigrette
• 4  ounces  fresh chèvre (goat) cheese, crumbled
• 1/4  cup  minced green onions (white and pale green parts only)
• 1/4  cup  pine nuts

Preparation

1. Rinse salmon and pat dry. In a bowl, mix brown sugar, cumin, chili powder, and 1 teaspoon each salt and pepper. Place salmon in bowl and rub pieces all over with spice mixture. Cover and chill at least 30 minutes or up to 4 hours.

2. Lay salmon on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until a thermometer inserted in center of thickest part reads 140°, 6 to 8 minutes total.

3. Meanwhile, divide salad mix equally among four plates. Place a piece of salmon on each mound of greens. Drizzle salads equally with tomato vinaigrette and sprinkle evenly with goat cheese, green onions, and pine nuts. Add salt and pepper to taste.

Nutritional Information

Calories:

600 (59% from fat)

Protein:

44g

Fat:

39g (sat 11)

Carbohydrate:

20g

Fiber:

3g

Sodium:

1151mg

Cholesterol:

123mg