Servings: 2

Ingredients:

  • 1/4 c. frozen orange juice concentrate, thawed
  • 1 T. + 1-1/2 tsp. white wine vinegar or cider vinegar
  • 1 T. chopped fresh basil OR 1 tsp. dried basil leaves
  • 1-1/2 tsp. olive oil
  • 1 (8-oz.) salmon fillet (about 1-in. thick)
  • 4 c. torn mixed greens
  • 3/4 c. sliced strawberries
  • 10-12 thin cucumber slices, cut into halves
  • 1/8 tsp. coarsely ground black pepper

Preparation:

  1. Whisk together the first 4 ingredients. Set aside 2 T. of the mixture. Reserve remaining dressing to use as salad dressing.
  2. Preheat broiler for direct cooking of salmon, skin side down, about 3 minutes.
  3. Turn and broil 3 minutes or until fish flakes easily with a fork, brushing frequently with 2 T. juice concentrate mixture.
  4. Allow Salmon to cool slightly.
  5. Toss together greens, strawberries and cucumber slices. Place on 2 serving plates.
  6. Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture.
  7. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.