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Salmon and Spinach Salad with Flaxseed Dressing
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Brief Description
Spinach and cucumber salad topped with salmon chunks and homemade flaxseed dressing.
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Main Ingredient
spinach
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Category: Beverages
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
http://www.diabeticlivingonline.com/recipe/salads/salmon-and-spinach-salad-with-flaxseed-dressing
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Tags:
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Notes:
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;
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Posted By: PreDiabeticSupport
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Posted On: Aug 02, 2018
Number of Servings:
Ingredients:
- 12 ounces - cooked salmon broken into chunks
- 3 cups - fresh baby spinach
- 1 cups - coarsely chopped cucumbers
- 1/2 cups - quartered red onion slices
- 1/4 cups - Flaxseed Dressing (below)
- 1 tablespoons - flaxseeds
- 3 tablespoons - champagne vinegar or white wine vinegar
- 2 tablespoons - olive oil
- 1 tablespoons - water
- 1 tablespoons - finely chopped shallots or green onion
- 2 teaspoons - Dijon-style mustard
- 1 cloves - garlic minced
Directions:
For Dressing:
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.)
For Salad:
In a large bowl, combine cooked salmon, spinach, cucumbers, and red onion. Pour Flaxseed Dressing over salad; toss gently to coat.
Tips for Cooking Salmon on grill or in broiler:
You'll need 1 pound of fresh or frozen salmon fillet to yield 12 ounces cooked salmon.
To grill: Place fillet, skin side down, on greased grill rack; grill 4 to 6 minutes per 1/2 inch of thickness or until fish flakes easily with a fork (turn once halfway through grilling).
To broil: Preheat broiler; place salmon (without skin) on unheated rack of broiler pan placed 4 to 5 inches from heat. Cook 4 to 6 minutes per 1/2 inch of thickness or until fish flakes easily with a fork (turn once halfway through cooking).
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