Spicy and savory, this salad is everything you need to impress dinner guests, plus have a great night’s sleep.
(gluten free, pescatarian, staff favorite)
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Spiralized Zucchini Salad with Grilled Salmon
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Ingredients
- 12 ounces skin-on salmon fillet cut into four pieces
- ¼ teaspoon Himalayan pink salt, divided
- 2 large zucchini spiralized
- 1 red onion very thinly sliced
- 2 serrano chiles very thinly sliced
- 2 cups 1-inch chunks fresh pineapple
- 1 avocado peel and pit removed, cut into cubes
- ¼ cup avocado oil
- 1 clove garlic, minced
- 1 tablespoon white wine vinegar or champagne vinegar
- ½ teaspoon Dijon mustard
- Juice of ½ lemon
Instructions
- Preheat grill to medium-high and brush grill rack with oil. Season salmon with ⅛ teaspoon salt.
- Meanwhile, in a large bowl, combine zucchini, onion, chiles, pineapple and avocado. In a jar with a lid, place oil, garlic, vinegar, Dijon and remaining ⅛ teaspoon salt. Close jar, shake until well mixed and drizzle over zucchini mixture; toss gently until coated.
- Place salmon pieces, skin side up, on grill. When salmon releases from the grill (about 4 to 5 minutes), carefully flip salmon and cook until fish flakes easily, about 6 to 10 minutes total. Remove salmon from grill and sprinkle with lemon juice. Divide zucchini salad among four serving plates, and top each with a portion of the salmon
Recipe Notes
Nutrition Facts
Spiralized Zucchini Salad with Grilled Salmon
Amount Per Serving
Calories 13357
Calories from Fat 216
% Daily Value*
Total Fat 24g
37%
Saturated Fat 4g
20%
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 46mg
15%
Sodium 108mg
5%
Total Carbohydrates 18g
6%
Dietary Fiber 4g
16%
Sugars 11g
Protein 18g
36%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1 cup salad and 3 ounces salmon): 357 cal, 24g fat (15g mono, 5g poly, 4g sat), 46mg chol, 108mg sodium, 18g carb (4g fiber, 11g sugars), 18g protein
