How to Grilled Salmon Fillets and Spinach Salad with Mango Peach Dressing

Grilled Salmon Fillets and Spinash Salad with Mango Peach Dressing
with Sandra Lee
Ingredients: Makes 6 servings
6 (to to 8 ounce)fresh or frozen salmon fillets, thawed
3 ½ teaspoon mango lime seafood seasoning, divided
1 (26 ounce) jar refrigerated peach slices.
½ cup olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 (6 ounce) packages baby spinach,

Procedures:
  • Spray grill rack with nonstick nonflammable cooking spray. Spray grill basket with nonstick nonflammable cooking spray. Preheat grill to medium high heat (300 to 400 degree)
  • Rinse fish, and pat dry. Sprinkle salmon with 3 teaspoons seafood seasoning. Remove peach slices and mango slices from jars, reserving ¼ cup peach juice and ¼ cup mango juice; discard remaining juices. In a medium bowl, stir together reserved peach juice and reserved mango juice. Whishk in olive oil, remaining ½ teaspoon mango lime seasoning salt, and pepper.
  • Grill salmon over medium high heat for 3 to 4 minutes on each side, or until desired degree of doneness. Place fruit slices in prepared grill basket. Grill fruit slices in prepared grill basket. Grill furit slices about 2 minutes, turning occasionally.
  • In a large bowl, combine spinach, grilled fruit, and 1/3 cup mango peach juice mixture, tossing to coat.
  • Arrange spinach salad on individual serving plates, top with salmon, and drizzle evenly with remaining mango peach juice misture.
Note: 2 fresh mangoes and 4 fresh peaches, peeled and slice, may be substituted for jareed mangoes and peaches. If substituting fresh fruit, ½ cup apple juice or ¼ cup each mango nectar and peach nectar may be substituted for the juices from the jars of fruit. End.
How to Grilled Salmon Fillets and Spinach Salad with Mango Peach Dressing

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