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Grilled Salmon Salad

By: Taste of Home Test Kitchen  
"For a cool summer supper, try this fresh-tasting salmon salad, created by our Test Kitchen staff. Lightly dressed with tangy raspberry vinegar, it gets a little crunch from onion and celery."

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Prep Time:
25 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 (1 1/2 pound) salmon fillets
  • 2 celery ribs, chopped
  • 1/2 cup finely chopped red onion
  • 2 tablespoons snipped fresh dill
  • DRESSING:
  • 1/4 cup raspberry vinegar
  • 1 tablespoon olive or canola oil
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Coat grill rack with nonstick cooking spray before starting the grill. Cut salmon fillets widthwise into 4-in. pieces; place skin side down on grill. Grill, covered, over medium-hot heat for 12-15 minutes or until fish flakes easily with a fork. Cover and refrigerate for 1 hour.
  2. Bone, skin and flake salmon; place in a bowl. Add celery, onion and dill. Combine the dressing ingredients; pour over salad and gently toss to coat. Serve or refrigerate; stir before serving.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 278 calories, 13 g fat (2 g saturated fat), 88 mg cholesterol, 376 mg sodium, 5 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
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