Grilled Salmon with Orange-Basil Vinaigrette

Grilled Salmon with Orange-Basil Vinaigrette


  • 1/4 C frozen orange juice concentrate
  • 1 Tbsp + 1.5 tsp white wine or cider vinegar
  • 1 Tbsp chopped basil (or 1 tsp dried)
  • 1.5 tsp olive oil
  • 1 (8 oz.) salmon fillet
  • 4 C torn mixed greens
  • 10-12 cucumber slices, cut into halves
  • 3/4 C sliced strawberries
  • 1/8 tsp ground black pepper


  1. Whisk together juice concentrate, vinegar, basil, and olive oil. Reserve 2 Tbsp juice mixture.
  2. Prepare grill for direct grilling. Grill salmon, skin side down, over medium coals for 5 minutes.  Turn and grill 5 minutes, or until fish flakes easily with fork, brushing frequently with reserved juice concentrate mixture.  Cool slightly.
  3. Toss together greens, strawberries, and cucumber slices. Place on two serving plates.
  4. Remove skin from salmon. Break salmon into chunks and arrange salmon on greens mixture.  Drizzle with remaining juice concentrate mixture.  Sprinkle with pepper.

Nutrition Facts Per Serving: Calories 283; Protein 24g; Carbohydrates 23g; Fiber 3g; Total Fat 11g;  (Saturated Fat 2g); Cholesterol 60mg; Sodium 70mg


Recipe Card

Single Sheet