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Prep Time
10 mins
Total Time
20 mins
Serves
4

Ingredients

2 tbsp
rice or white wine vinegar
30 mL
1 tbsp
reduced sodium soy sauce
15 mL
1 tbsp
brown sugar
15 mL
1 tbsp
grated fresh ginger (or more, to taste)
15 mL
1 small clove garlic, minced
2 tbsp
vegetable oil
30 mL
4
fresh salmon fillets (5 oz/150 g each)
1/2 pkg
mixed baby greens
156 g
1 cup
sugar snap peas
250 mL
1 cup
shredded or julienned carrots
250 mL

Method

Step 1
Whisk together vinegar, soy sauce, brown sugar, ginger and garlic; slowly whisk in oil. Divide dressing, reserving half.
Step 2
Preheat grill to medium-high and brush or rub with a little vegetable oil. Brush fillet evenly with dressing. Grill on first side for 3 to 4 minutes. Turn, brush with more dressings , and grill 3 to 4 minutes longer or until salmon flakes easily with a fork but is still coral-coloured in the centre.
Step 3
Break fish into large chunks and toss with greens, sliced peas and carrot. Drizzle with reserved dressing and mix to coat. Divide evenly among 4 plates and serve.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
300
Fat:
16 g
Saturated Fat:
2 g
Carbs:
10 g
Fibre:
2 g
Cholesterol:
75 mg
Protein:
29 g
Sodium:
320 mg