- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 2 tbsp
- rice or white wine vinegar
- 30 mL
- 1 tbsp
- reduced sodium soy sauce
- 15 mL
- 1 tbsp
- brown sugar
- 15 mL
- 1 tbsp
- grated fresh ginger (or more, to taste)
- 15 mL
- 1 small clove garlic, minced
- 2 tbsp
- vegetable oil
- 30 mL
- 4
- fresh salmon fillets (5 oz/150 g each)
- 1/2 pkg
- mixed baby greens
- 156 g
- 1 cup
- sugar snap peas
- 250 mL
- 1 cup
- shredded or julienned carrots
- 250 mL
Directions
- Step 1
- Whisk together vinegar, soy sauce, brown sugar, ginger and garlic; slowly whisk in oil. Divide dressing, reserving half.
- Step 2
- Preheat grill to medium-high and brush or rub with a little vegetable oil. Brush fillet evenly with dressing. Grill on first side for 3 to 4 minutes. Turn, brush with more dressings , and grill 3 to 4 minutes longer or until salmon flakes easily with a fork but is still coral-coloured in the centre.
- Step 3
- Break fish into large chunks and toss with greens, sliced peas and carrot. Drizzle with reserved dressing and mix to coat. Divide evenly among 4 plates and serve.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 300
- Fat:
- 16 g
- Saturated Fat:
- 2 g
- Carbs:
- 10 g
- Fibre:
- 2 g
- Cholesterol:
- 75 mg
- Protein:
- 29 g
- Sodium:
- 320 mg
