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

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

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

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.

TIPS AND TRICKS

Serving Suggestion: Top salad with toasted chopped pecans and crumbled goat or feta cheese.

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NUTRITION INFORMATION

(per Serving)

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