Grilled Salmon with Emerald City Salad

Grilled salmon in a lemony marinade is an easy, healthy protein for summer. It pairs well with Emerald City salad, a favorite recipe of mine from PCC Natural Markets, a Seattle-based natural foods store. The original recipe calls for wild rice, but the recipe is easily made low carb by omitting the rice.
Grilled salmon with Emerald City Salad

*Grilled salmon in lemon oregano marinade
Emerald City Salad
Sparkling water with lemon*

Makes 4 servings

1-1/2 lbs salmon
Juice of 1 lemon
3 tbsp olive oil
1 clove garlic, crushed
1 tbsp chopped fresh oregano
Salt and pepper

Emerald City Salad ingredients as listed in recipe, omitting wild rice

In Advance: Prepare marinade and marinate salmon for 1-12 hours.

  1. In a 9 x 9 pan, mix together lemon juice, olive oil, garlic, and chopped oregano. Season with salt and pepper.
  2. Add salmon, turning a few times to coat in the marinade.
  3. Cover and refrigerate at least one hour or up to 12 hours.

Preparation:

  1. Heat grill to 400 degrees.
  2. While grill is heating, prepare Emerald City Salad according to recipe, omitting wild rice. I typically also reduce the dressing amount by half.
  3. Grill salmon for 2 minutes skin side up, followed by 10 minutes skin side down or until opaque.

Time Savers:

  • Substitute baby kale or a salad mix with kale and other greens for the kale and chard in the Emerald City Salad.

Donna W

Donna W


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