| | Directions | 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. |
|
|
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 1/2 cup olive oil |
| - | | 1/4 cup white wine vinegar |
| - | | 2 tablespoons packed brown sugar |
| - | | 2 tablespoons McCormick® Perfect Pinch® 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™ |
| |
| | Nutrition (per serving) | Calories: 542 Calories
Fat: 42 Grams
Protein: 26 Grams
Cholesterol: 73 Milligrams
Carbohydrates: 15 Grams
Sodium: 405 Milligrams
Fiber: 4 Grams
|
| |
