Cinnamon-Maple Glazed Salmon Salad

Looking for a new way to prepare salmon? Check out this terrific 35-minute main-dish salad featuring feta cheese, dried cherries and toasted pecans.

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4

Ingredients

Dressing

1/3
cup real maple or maple-flavored syrup
1/3
cup canola or vegetable oil
2
tablespoons plus 1 teaspoon balsamic vinegar
1/2
teaspoon ground cinnamon

Salad

1
salmon fillet (1 1/4 lb), cut into 4 pieces
6
cups spring greens (from 5-oz bag)
1/3
cup coarsely chopped pecans, toasted
2/3
cup crumbled feta cheese (2 2/3 oz)
1/3
cup dried cherries
  • 1 Heat oven to 400°F. Line 15x10-inch pan with foil. In small bowl, beat dressing ingredients with whisk until blended. Place 3 tablespoons dressing in small bowl; reserve for brushing on salmon. Set remaining dressing aside for salad. Place salmon pieces, skin side down, in pan.
  • 2 Bake 10 to 14 minutes, brushing with reserved 3 tablespoons dressing twice during last 5 minutes of baking, until salmon flakes easily with fork. Discard any remaining dressing used for salmon.
  • 3 In large bowl, toss greens with reserved dressing for salad. On 4 individual plates, evenly divide greens, pecans, cheese and cherries. Lift pieces of salmon from skin with metal spatula; top each salad with salmon.

Expert Tips

To toast pecans, cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Remove immediately from hot skillet to prevent overcooking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
350),
% Daily Value
Total Fat
39g
39%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
100mg
100%;
Sodium
400mg
400%;
Total Carbohydrate
35g
35%
(Dietary Fiber
3g
3%
  Sugars
29g
29%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
10%;
Calcium
20%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.