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Salmon and Spinach Salad with Flaxseed Dressing

Salmon and Spinach Salad with Flaxseed Dressing

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Rated: 3
  • Makes: 4 servings
  • Start to Finish 20 mins
  • Serving Size: 1 1/2cups
  • Carb Grams Per Serving: 6

Ingredients

  • 12 ounces cooked salmon,* broken into chunks
  • 3 cups fresh baby spinach
  • 1 cup coarsely chopped cucumbers
  • 1/2 cup quartered red onion slices
  • 1/4 cup Flaxseed Dressing (below)

Directions

  1. In a large bowl, combine cooked salmon, spinach, cucumbers, and red onion. Pour Flaxseed Dressing over salad; toss gently to coat. Makes 4 (1-1/2-cup) main-dish servings.

Tip

  • *Test Kitchen Tip: Cook the salmon by grilling or broiling. You'll need a 1-pound fresh or frozen salmon fillet to give 12 ounces salmon after cooking. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels.
  • *Test Kitchen Tip: To grill salmon: Measure thickness of salmon. Place salmon fillet, skin side down, on a greased grill rack directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling. Using a wide metal spatula, lift fillet away from the skin to a serving platter. (Scrape skin from grill rack and discard.)
  • *Test Kitchen Tip: To broil salmon: Preheat broiler. Skin salmon; measure thickness of salmon. Place salmon on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through broiling.

Flaxseed Dressing

Ingredients

  • 1 tablespoon flaxseeds
  • 3 tablespoons champagne vinegar or white wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 tablespoon finely chopped shallots or green onion
  • 2 teaspoons Dijon-style mustard
  • 1 clove garlic, minced

Directions

  1. Preheat oven to 350 degrees F. Place flaxseeds in a shallow baking pan; bake for 10 minutes. Cool. Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder. In a small bowl, whisk together ground flaxseeds, vinegar, olive oil, water, shallots, mustard, and garlic. Makes about 1/2 cup.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 239 cal., 15 g total fat (3 g sat. fat), 54 mg chol., 102 mg sodium, 6 g carb. (1 g fiber), 20 g pro.

Diabetic Exchanges

Vegetables (d.e): 1; Fat (d.e): 1.5; Lean Meat (d.e): 2.5;