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Preptime: 20 min.Cooktime: 15 min.
Carbs: 6g
Fat: 9g
Fiber: 2g
Protein: 25g
Satfat: 1g
Sodium: 393mg
For the dill vinaigrette:
1 tablespoon finely chopped shallots
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 1/2 tablespoons olive oil
2 tablespoons freshly chopped dill
salt to taste
freshly ground black pepper
For the grilled salmon:
4 salmon fillets, about 4 to 5 ounces each
nonstick cooking spray
For the spinach salad:
8 cups spinach leaves, washed and torn into bite-sized pieces
1/2 cup thinly sliced Vidalia onion, or other sweet onion
1 cucumber, sliced or seeded and diced
Directions:
For the dill vinaigrette:
1. Place the shallots, vinegar and mustard in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and dill. Season to taste with salt and pepper.
(This can be made in advance and stored in the refrigerator for up to 3 days.)
For the grilled salmon:
1. Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high.
2. Season the salmon fillets with salt and pepper.
3. Grill the salmon on both sides until it is cooked through, about 3 to 4 minutes per side, depending on the thickness of the fillet.
(The salmon can be grilled in advance and stored in the refrigerator for up to 3 days.)
For the spinach salad:
1. Slice the salmon into strips and place them in a mixing bowl. Add the onion slices, cucumber and half of the dill vinaigrette.
2. Place the spinach in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the salmon, onion and cucumber mixture on top.
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