Broiled Salmon and Wild Rice Salad

Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
Kosher
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Dish type
Dinner
Serves
4
Ready in
1 hour, 10 minutes

Ingredients

  • Wild Rice Salad:
  • 1 cup wild rice
  • 1/3 cup red wine vinegar
  • 1 tbsp. extra virgin olive oil
  • 3 cups chopped baby spinach
  • 1 cup finely chopped cucumber
  • 1 cup chopped cherry tomatoes
  • 2 garlic cloves, minced
  • 2 tbsp. chopped fresh dill
  • Salmon:
  • 4 (4- to 5-oz.) salmon fillets
  • 1 tsp. paprika
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 cup fresh lemon juice

Directions

Prep Time
15 minutes
Cook Time
55 minutes
Ready in
1 hour, 10 minutes
  1. For the Wild Rice Salad: In a medium saucepan bring 3 cups water to boiling. Add rice; cover and reduce heat to low. Simmer, covered, 40 minutes or until tender; drain.
  2. Place rice in a large bowl. Add vinegar and oil; toss well. Add spinach, cucumber, tomatoes, garlic, dill, and freshly ground black pepper to taste; toss. Set aside until ready to serve.
  3. For the Salmon: Preheat broiler. Coat a broiler pan with nonstick cooking spray. Season fillets with paprika and red pepper flakes, and drizzle with lemon juice. Place fillets on broiler pan. Broil 5 inches from heat source 7 to 10 minutes or until fish flakes easily with a fork. Serve with Wild Rice Salad.

Nutritional Information

Serving Size
1
Per Serving
Calories 361, Calories Fat 97, Total Fat 11g, Saturated Fat 2g, Cholesterol 53mg, Sodium 89mg, Carbohydrate 38g, Protein 28g
Serving Size1
Calories361
Calories Fat97
Calories (fat) extra27
Total Fat11g
Total Fat (extra)17
Saturated Fat2g
Saturated Fat (extra)11
Cholesterol53mg
Cholesterol (extra)18
Sodium89mg
Sodium (extra)4
Potassium470mg
Carbohydrate38g
Carbohydrate (extra)13
Fiber4g
Fiber (extra)16
Sugars2g
Protein28g
Omega31g
Vitamin A3485IU
Vitamin A (extra)70
Vitamin C27mg
Vitamin C (extra)47
Iron2mg
Iron (extra)14