Grilled Salmon & Papaya Salad

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 salmon fillet, 1 cup papaya salad) contains 400 calories, 21 g carbohydrate, (4 g fiber), 36 g protein, 20 g fat, (3 g saturated fat), 75 mg cholesterol, 1680 mg omega-3 fats, and 85 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 400
  • Servings: 4
  • Active Time: 25 minutes
  • Total Time to Make: 25 minutes
Ingredients

Directions

  1. Preheat grill on HIGH 10 min. Coat cleaned grill grate lightly with vegetable oil.
      
  2. Combine papaya, green onions, lime juice, jalapeno, and cilantro in small bowl; set aside.
     
  3. Toss arugula with lemon juice; drizzle with olive oil. Divide equally on 4 plates.
     
  4. Season both sides of fillets with salt and pepper; drizzle both sides with basting oil (too much oil will cause flare-ups). Sear fillets on grill 1-3 min, until they have changed color about one-quarter of way up from bottom. Turn over; baste (brush seared side with basting oil). Sear 1-3 min.
     
  5. Turn over; baste. Cook 1-3 min. Turn over again; baste. Reduce heat to MED; close cover. (Cook fillets 1-inch thick or less 3-4 min/side on MED; cook fillets 1-inch or thicker 5-6 min/side on LOW.
     
  6. Cook until internal temp reaches 130 degrees (check by inserting thermometer halfway into thickest part of fillet). Transfer to clean platter; let rest at least 2 min. 
     
  7. Place fillets on arugula. Top with papaya mixture.
Chef Tips
Seafood grills quickly, so check often to avoid overcooking.

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