Szechwan Salmon Salad with Tomatoes & Lime Vinaigrette

SUBMITTED BY: McCormick® Gourmet Collection®

"Dazzle your taste buds with this recipe from Chef Bob Waggoner of The Charleston Grill in Charleston, South Carolina. It features spicy Szechwan seasoned salmon fillets served over a bed of baby salad greens and tomatoes topped with a refreshing lime vinaigrette."

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

1 pound fresh boneless salmon fillet
1/4 cup olive oil, divided
1/8 teaspoon salt
2 tablespoons McCormick® Gourmet Collection® Szechwan Seasoning
2 tablespoons fresh lime juice
1 teaspoon honey
1/4 teaspoon McCormick® Gourmet Collection® Garlic Salt
16 cherry tomatoes
5 ounces mixed baby salad greens

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DIRECTIONS

Preheat oven to 375 degrees F. Remove skin from salmon and cut salmon in 1-inch cubes. Toss salmon with 1 tablespoon olive oil. Sprinkle Szechwan Seasoning and salt evenly over salmon. Set aside for 10 minutes. Bake salmon and tomatoes for 8 minutes.
Prepare the vinaigrette by combining lime juice, honey and garlic salt. Whisk in remaining olive oil.
Gently lay the salmon and tomatoes over baby salad greens. Spoon vinaigrette over the salad and serve.

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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 440

Total Fat: 26.5g
Cholesterol: 56mg
Sodium: 252mg
Total Carbs: 30.7g
Dietary Fiber: 7.3g
Protein: 25.2g

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