Asian Salad with Glazed Salmon

This salad is wonderful! And as a bonus, it is healthy too. Actually, there are a lot of good things about this salad. It is delicious for one. It has only a few ingredients which helps minimize the grocery list. This salad also is fairly simple to make! My family loved this tasty dish, and I know yours will too!

Bon Appetit!

Tips:

I bought salmon already skinned, and it worked perfectly in this recipe. I did lightly spray the foil with a non-stick cooking spray.

I like to toast my nuts on the stovetop rather than in the oven. I place them in a nonstick skillet on high heat, and then stir continuously until toasted.

Use any kind of salad greens and any kind of Asian ginger salad dressing that you desire.

Ingredients:

4 (5 ounce) salmon fillets

1/2 cup Asian ginger salad dressing

2 tablespoons clementine or orange juice

1/2 cup thinly sliced red onion

8 cups salad greens

2 to 4 clementines, peeled and sliced

1/3 cup chopped unsalted toasted almonds

Directions:

Place the salmon skin-side down on the foil-lined rimmed baking sheet. Spoon on or brush the salmon with 2 tablespoons of the dressing. Let stand 15 minutes. Put the remaining dressing and the juice in a large bowl; add the onions and toss to coat. Heat broiler. Broil the salmon 8 to 10 minutes or until just cooked through. Add the salad greens and clementines to bowl with the onions; toss to mix and coat. Arrange the salad on serving plates. Lift salmon off the foil, leaving the skin behind. Place the salmon on the salad and sprinkle with almonds.