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Grilled Salmon & Spinach Salad

Prep: 15 minutes • Grill: 7 minutes • Serves: 4

1-1/4 pounds fresh salmon fillet, cut into 4 equal pieces
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup Schnucks Select raspberry vinaigrette salad dressing, divided
1 bag (9 ounces) fresh spinach
1 pint grape tomatoes or 1 package (10 ounces) Schnucks cherry tomatoes, each cut in half
1/2 medium English cucumber, cut lengthwise in half, then thinly sliced (about 1 cup)
1/2 small red onion, very thinly sliced (about 1/2 cup)
1/2 cup crumbled feta cheese
chopped fresh chives for garnish (optional)

1. Prepare outdoor grill for direct grilling over medium-high heat. Sprinkle salmon with salt and pepper. In small bowl, add 1/4 cup vinaigrette. Place salmon on hot grill rack, skin side up, and cook 7 to 9 minutes or until internal temperature reaches 145°F and center is still slightly pink, turning once halfway through cooking and brushing salmon occasionally with 1/4 cup vinaigrette in bowl. Slip spatula between skin and fish to remove skin while lifting salmon from grill.

2. In large salad bowl, add spinach, tomatoes, cucumber, red onion, feta and remaining 1/2 cup vinaigrette; toss until well coated. Divide salad evenly among each of 4 dinner plates; top each salad with 1 salmon fillet. Sprinkle with chives, if desired.

Each serving: about 468 calories, 30 g total fat (5 g saturated), 79 mg cholesterol, 707 mg sodium, 19 g carbohydrate, 4 g fiber, 29 g protein

Cook’s Wisdom

Salmon can be grilled up to 12 hours ahead; cover, refrigerate and serve chilled over salad.