Serve grilled salmon over salad greens with raspberries and Salad Toppins for a cool summer supper. Photo credit: Jen Tilley from How to Simplify.
10m
PREP TIME
12m
COOK TIME
542
CALORIES
8
INGREDIENTS
Servings: 4
Ingredients
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons packed brown sugar
- 2 tablespoons McCormick® Perfect Pinch® Gluten Free Salad Supreme Seasoning
- 1 pound salmon filets
- 1 package (5 to 6 ounces) spring mix salad greens
- 1 cup raspberries
- 1/4 cup McCormick® Salad Toppins
INSTRUCTIONS
- 1 Mix oil, vinegar, brown sugar and 1 tablespoon of the Seasoning in small bowl with wire whisk until well blended. Brush salmon with 1 tablespoon of the vinaigrette. Sprinkle with remaining 1 tablespoon Seasoning.
- 2 Grill over medium-high heat 6 minutes per side or until fish flakes easily with a fork. Cut salmon into 4 pieces.
- 3 Toss salad with remaining vinaigrette. Divide salad evenly among 4 serving plates. Top each salad with salmon, raspberries and Salad Toppins.
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