Honey-Balsamic Salmon Salad
Prep: 20 minutes plus cooling
Broil: 23 minutes • Serves: 4
2 tablespoons honey
4 skin-on salmon fillets (about 1¼ pounds)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 medium navel oranges
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 package (5 ounces) baby spinach
1 small fennel bulb, thinly sliced
1/2 cup pomegranate arils
1. Place oven rack about 6 inches from broiler; preheat broiler to low. Line rimmed baking pan with aluminum foil; spray with cooking spray. In small microwave-safe bowl, heat honey in microwave oven on high 20 seconds or until melted. Place salmon fillets, skin side down, on prepared pan and brush with honey; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil salmon 23 minutes or until internal temperature reaches 145°; cool completely. Remove skin from salmon; flake into 1-inch pieces.
2. Slice off ends of oranges; place cut side down on cutting board. Slice down sides of oranges to remove skin and white pith with a paring knife. Hold oranges over small bowl; gently cut along sides of membranes to release each segment.
3. In large bowl, whisk vinegar, oil, and remaining ¼ teaspoon each salt and pepper; add spinach, fennel and orange segments and gently toss.
4. Serve salad topped with salmon and pomegranate arils. Makes about 8 cups.
Approximate nutritional values per serving (2 cups):
408 Calories, 17g Fat (3g Saturated), 90mg Cholesterol, 568mg Sodium,
28g Carbohydrates, 5g Fiber, 22g Sugars, 9g Added Sugars, 35g Protein
