Recipe
Author
Hy-Vee Seasons Magazine
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Description
Delicious and easy, this salad is filled with heart-healthy antioxidants and omega-3 fats.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. plus 2 tsp Hy-Vee Select olive oil, divided | ||
| 2 tbsp. white wine vinegar | ||
| 2 tbsp. Hy-Vee orange juice | ||
| 1 tbsp. grated red onion | ||
| 2 tsp. Hy-Vee honey | ||
| 1 tsp. Hy-Vee Dijon mustard | ||
| ½ tsp. Hy-Vee salt, divided | ||
| 4 (5 oz each) skinless salmon fillets | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 6 c. mixed salad greens | ||
| 1 small avocado, seeded, peeled and cut into chunks | ||
| 1 medium mango, seeded, peeled and cut into chunks | ||
| 1 blood orange, peeled and sectioned | ||
| 2 medium kiwi, peeled and sliced |
Directions
- For dressing, in a small bowl whisk together 3 tablespoons of the olive oil, vinegar, orange juice, red onion, honey, mustard and 1/4 teaspoon salt; set aside.
- In a large skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Season salmon with remaining 1/4 teaspoon salt and pepper. Sear salmon until browned, about 4 minutes. Turn and cook 3 to 4 minutes more or until fish flakes easily with a fork.
- Arrange mixed greens, avocado, mango, blood orange and kiwi on a platter or individual plates. Place salmon over salad; drizzle with dressing.
Nutrition facts
Servings
610 Calories per serving
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 80mg
- Sodium: 440mg
- Total Carbohydrates: 36g
- Protein: 33g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 180%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Health 2014.