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Serve grilled salmon over salad greens with raspberries and Salad Toppins for a cool summer supper. Photo credit: Jen Tilley from How to Simplify.
1/2 cup olive oil
1/4 cup white wine vinegar
2 tablespoons packed brown sugar
2 tablespoons McCormick® Perfect Pinch® Salad Supreme Seasoning
1 pound salmon filets
1 package (5 to 6 ounces) spring mix salad greens
1 cup raspberries
1/4 cup McCormick® Salad Toppins™
Mix oil, vinegar, brown sugar and 1 tablespoon of the Seasoning in small bowl with wire whisk until well blended. Brush salmon with 1 tablespoon of the vinaigrette. Sprinkle with remaining 1 tablespoon Seasoning.
Grill over medium-high heat 6 minutes per side or until fish flakes easily with a fork. Cut salmon into 4 pieces.
Toss salad with remaining vinaigrette. Divide salad evenly among 4 serving plates. Top each salad with salmon, raspberries and Salad Toppins.
(Amount per serving)