Grilled Sesame-Ginger Salmon Salad
Ingredients
- 6 (6-oz) skinless wild-caught salmon fillets
- ½ tsp salt
- ½ tsp pepper
- 1 lime, halved
- 2 (4-oz) pkg watercress
- 2 avocados, thinly sliced
- 2 mangos, peeled and thinly sliced
- 1 English cucumber, thinly sliced
- 1 cup refrigerated shelled edamame
- ½ cup refrigerated sesame-ginger dressing (such as Marie's)
Instructions
- Preheat grill to medium-high heat. Sprinkle fish with salt and pepper; squeeze juice from lime over fish. Grill, covered, 6 minutes per side or until fish flakes with a fork. Flake fish into a bowl.
- Spread watercress in a single layer on a platter; arrange avocados, mangos, cucumber, and edamame on watercress. Drizzle dressing over salad. Top with fish.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
476
|
476
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 41 | 41 |
| Carb (g) | 29 | 29 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 468 | 468 |
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