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OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
Started by the Community, Continued for the Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | SAT: 9:00am - 6:00pm
| SUN: 10:00am - 6:00pm
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Grilled Salmon on Spring Greens with Peach-Ginger Sauce


grilled_salmon_on_greens.jpg

There are numerous reasons to love salmon: it's healthy, full of flavor, and versatile. This recipe, provided by Wild for Salmon, captures the freshness of spring with all the benefits of this Alaskan fish. 

Grilled Salmon on Spring Greens with Peach-Ginger Sauce 

serves: 1-2 

Ingredients

     Peach-Ginger Chutney Vinaigrette

  • 1/4 C Peach-Ginger Chutney
  • 2 TBSP white wine vinegar
  • 1 tsp sugar
  • 2 tsp fresh, grated, peeled ginger root
  • 1/8 tsp red pepper flakes

     Salmon Salad

  • 6oz Sockeye Salmon Fillet Portion
  • Salt, pepper, and herbs to taste
  • 4 C mixed spring greens
  • 2 C baby spinach
  • 1 C shredded cabbage

Instructions

  1. In a food processor or blender, lightly pulse Chutney and vinaigrette ingredients until smooth
  2. Heat grill or pan to medium high heat
  3. Coat grill and salmon lightly with olive oil. Sprinkle salmon with salt pepper and your favorite herbs 
  4. Place salmon on grill or pan skin side up
  5. Cook until edges of skin begin to brown and flip. Continue cooking until Salmon reaches desired doneness
  6. Put the remaining salad ingredients, except the salmon, on a serving platter. Pour the dressing over the salad. Toss gently. 
  7. Crumble the salmon on top. Serve immediately for peak flavors and texture

(Recipe provided by Wild for Salmon. For more Wild for Salmon recipes click here.)


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