Marinated salmon and roasted butternut squash give this bistro-style spinach salad terrific flavor.
What You Need
Original recipe yields 1 serving
For the salmon:
3 oz. of Keta salmon (preferably fresh)
2 Tbsp. of KRAFT Zesty Lime Vinaigrette Dressing
1 pinch of ground cumin
1 pinch of ground black pepper
1 For the salad:
1 cup of fresh spinach leaves
3 oz. of grilled Keta salmon
1 Tbsp. of roasted butternut squash cubes
1 roasted jalapeño pepper, sliced
1 small sprig of parsley
1 thin slice of lime to decorate
1 Tbsp. of KRAFT Zesty Lime Vinaigrette Dressing
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Let's Make It
Marinate the salmon for 10 minutes with 2 tablespoons of dressing. Refrigerate.
Take the salmon out of the fridge, discard dressing and season with cumin and ground pepper on both sides. Heat grill pan on stove; grill salmon filet on high 5 min. on each side and set aside. The Keta salmon comes in a thin fillet so it cooks fast.
To make the salad, add spinach, then salmon, butternut squash and garnish with a slice of roasted jalapeño, a thin slice of a lime and parsley leaves to a salad bowl.
For serving, drizzle remaining dressing and enjoy.
I am using Keta Salmon instead of Pink Salmon since it is my preference to use wild caught fish and this type of salmon was the one available in my local market. Yet you can use any salmon of your choice or a white fish like Mahi Mahi that can be found easily on the frozen aisle at the supermarket.
This salad can also use canned salmon or tuna and you can replace the butternut squash for sweet potatoes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.