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

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

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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

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Ingredients

6

Servings

  • 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

  • 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.

  • Mix remaining Seasoning Mix and sugar in small bowl. Brush salmon with remaining 1 tablespoon oil. Rub seasoning mixture on both sides of salmon.

  • 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.

  • Divide salad greens among 6 plates. Top each with peach slices, raspberries and a salmon fillet. Serve with dressing.

Nutrition information (per Serving)

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