- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
