Gluten-Free Sweet Chili-Rubbed Salmon with Grilled Peach & Raspberry Salad

Name: Gluten-Free Sweet Chili-Rubbed Salmon with Grilled Peach & Raspberry Salad
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: American,
Ingredients: 1/3 cup orange juice; 1/4 cup plus 1 tablespoon olive oil divided; 1/4 cup honey; 1 package McCormick® Gluten-Free Chili Seasoning Mix divided; 1 tbsp packed brown sugar; 1 pound salmon fillet skin removed and salmon cut into 6 serving-size pieces; 2 ripe peaches halved and pitted; 1 cup raspberries; 1 package (5 to 6 ounces) mixed salad greens

An awesome flavor combination of grilled chili and brown sugar-rubbed salmon served on lettuce with grilled peaches, raspberries and orange vinaigrette.

15m

PREP TIME

30m

COOK TIME

348

CALORIES

9

INGREDIENTS

Servings: 6

Ingredients

1/3 cup orange juice
1/4 cup plus 1 tablespoon olive oil, divided
1/4 cup honey
1 package McCormick® Gluten Free Chili Seasoning Mix, divided
1 tablespoon packed brown sugar
1 pound salmon fillet, skin removed and salmon cut into 6 serving-size pieces
2 ripe peaches, halved and pitted
1 cup raspberries
1 package (5 to 6 ounces) mixed salad greens

KEY PRODUCTS

INSTRUCTIONS

1 Mix orange juice, 1/4 cup of the oil, honey and 2 tablespoons of the Seasoning Mix in small bowl with wire whisk until well blended. Set dressing aside.
2 Mix remaining Seasoning Mix and sugar in small bowl. Brush salmon with remaining 1 tablespoon oil. Rub seasoning mixture on both sides of salmon.
3 Grill salmon over medium heat 5 to 6 minutes per side or until fish flakes easily with a fork. Grill peach halves over medium heat 3 minutes per side or until grill marks appear. Cool then cut peaches into slices.
4 Divide salad greens among 6 plates. Top each with peach slices, raspberries and a salmon fillet. Serve with dressing.