Salmon Monterrey Salad With Lemon-Dijon Vinaigrette – Recipe

Salmon Monterrey Salad with lemon-dijon vinaigrette is a healthier choice for dinner and tastes great! Your family and guest will think you ordered from a fancy restaurant and transferred it to your own plates.

Things You’ll Need:
1 1/4 lbs. salmon fillet, skin removed
1 Package (8 to 12 oz.) Dole Hearts of Romaine Salad Blend (or any variety)
1 cup of red seedless grapes
1/4 to 1/3 cup of chopped walnuts, toasted
3 tbsp of olive oil (or vegetable oil)
1 1/2 tbsp lemon juice
1 1/2 tsp chopped chives
1/2 tsp Dijon mustard
1 tsp honey

Step 1
In a container with a lid, combine the olive oil (or vegetable oil), Dijon mustard, honey, lemon juice and chopped chives. Cover and shake well.
Step 2
Preheat your broiler.
Step 3
Lightly oil your broiler pan and place four Salmon fillets in your oiled broiler pan.
Step 4
Brush your salmon with some of the Honey-Dijon Vinaigrette. Broil the salmon 4 inches from heat for about 7 to 9 minutes or until it flakes easily with a fork.
Step 5
Toss together your salad blend in a medium bowl. Add your red seedless grapes and your toasted chopped walnuts.
Step 6
Divide your salad blend between four salad plates. Place one salmon fillet over the salad on each plate.
Step 7
Shake your dressing again and drizzle over each salad. Garnish with lemon slices, grape cluster or fresh chives if desired.

Makes 4 servings.

Prep Time: 20 minutes
Broiling Time: 9 minutes