YIELD

4 servings

ACTIVE

10 minutes

TOTAL

30 minutes

FOUR 5-OZ SALMON FILLETS

CUP ASIAN GINGER SALAD DRESSING

2 TBSP CLEMENTINE OR

ORANGE JUICE

½ CUP THINLY SLICED RED ONION

8 CUPS SALAD GREENS (WE USED ARUGULA, MIZUNA AND FRISÉE)

4 CLEMENTINES, PEELED AND SLICED

CUP CHOPPED UNSALTED TOASTED ALMONDS

Place salmon skin-side down on foil-lined rimmed baking sheet. Spoon on or brush salmon with 2 Tbsp of the dressing. Let stand 15 minutes.

Put remaining dressing and the juice in a large bowl; add onions and toss to coat. Heat broiler.

Broil salmon 8 to 10 minutes or until just cooked through.

Add salad greens and clementines to bowl with onions; toss to mix and coat. Arrange salad on serving plates. Garnish with chopped almonds.

SERVE WITH

Sesame breadsticks

PER SERVING

CALORIES 406 TOTAL FAT 21G SATURATED FAT 2G CHOLESTEROL 90MG SODIUM 245MG

TOTAL CARBOHYDRATES 18G DIETARY FIBER 4G PROTEIN 37G