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Main dishes

CATALINA Grilled Salmon Salad

CATALINA Grilled Salmon Salad recipe
photo by:kraft
It might seem miraculous. Perfectly grilled salmon served on a salad made with fresh asparagus and spinach—in under 25 minutes? But miracles do happen.
time
prep:
15 min
total:
23 min
servings
total:
4 servings
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What You Need

4
 skin-on salmon fillets (1 lb.)
1/2
lb.  fresh asparagus spears, trimmed
2
Tbsp.  olive oil
1
pkg.  (10 oz.) baby spinach leaves
1
small  cucumber, sliced, quartered
3/4
cup  sliced radishes
4
 green onions, sliced
2
 navel oranges, sectioned
1/2
cup  KRAFT Classic CATALINA Dressing

Make It

HEAT grill to medium-high heat.

BRUSH fish and asparagus with oil. Grill 4 min. on each side or until fish flakes easily with fork and asparagus is crisp-tender. Remove from grill; cut asparagus into 1-inch lengths.

COVER 4 large plates with spinach; top with next 4 ingredients.

DRIZZLE dressing over salads; top with salmon and asparagus.

Kraft Kitchens Tips

Substitute
Substitute 1 small pink grapefruit for the oranges.
How to Section Citrus Fruit
Use a sharp paring knife to section fresh oranges or grapefruit. Cut a 1/2-inch-thick slice off both the top and bottom ends of the fruit. Cut the peel and white pith away from the fruit, using a downward cutting motion following the shape of the fruit. Place the peeled fruit piece on its side, then cut down along the membrane on both sides of each section to remove the fruit.
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