1tablespoonwhite wine vinegar or champagne vinegar
Juice of ½ lemon
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
Spiralized Zucchini Salad with Grilled Salmon
Amount Per Serving
Calories 13357Calories from Fat 216
% Daily Value*
Total Fat 24g37%
Saturated Fat 4g20%
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Total Carbohydrates 18g6%
Dietary Fiber 4g16%
* 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