Grilled Salmon Salad
with Honey Mustard Dressing
|Saturated Fat Acids||3.1 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Rinse lettuces and spin dry the leaves. Tear leaves into bite-sized pieces if necessary.
Rinse cherry tomatoes and cut into quarters. Trim radishes, rinse and cut into thin slices.
Rinse salmon fillets and pat dry with paper towels. Season salmon fillets with salt and pepper.
Heat grill pan and coat with a small amount of oil. Fry the salmon fillets in the pan, skin-side down, for 5-6 minutes over medium heat.
Meanwhile, whisk together 2 tablespoons water, vinegar, mustard, honey and oil in a large bowl. Season with salt and pepper.
Turn the salmon fillets and cook for an additional 1-2 minutes.
Mix tomatoes, radishes and lettuce leaves with the dressing and serve with the salmon fillets.