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    Skewered Salmon Spinach Salad


    Source of Recipe


    Terri B. (EDC)

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10529.1

    List of Ingredients




    2 eggs, hard-boiled, chopped
    1 pound salmon fillet, skin removed
    2/3 cup Asian sesame salad dressing & marinade
    5 5/8 ounces fresh baby spinach
    4 1/8" thick slices red onion, separated into rings
    8 cherry tomatoes, whole, halved
    1/4 cup chow mein noodles

    Recipe



    1. Heat grill. Cut salmon into 1" chunks. Thread salmon evenly onto four 12-inch skewers(if using wood, soak in water 30 minutes before threading on salmon). Arrange skewers in shallow pan. Brush with 2 tablespoons of dressing, turning to coat.

    2. Arrange spinach on large serving platter. Top with onion, tomatoes, and chopped eggs.

    3. When ready to grill, carefully oil grill rack; place skewers on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once.

    4. Top salad with grilled salmon. Drizzle with remaining salad dressing. Sprinkle chow mein noodles over salad.

    Serves 4

 

 

 

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