Recipes and Links

Grilled Salmon with Honey Ginger and Lime Fruit Salad

Of course, you can make these independent of one another, but the combination is

great together. Barb L.

Serves: 4


2 Tbsp minced very fine shallot or red onion

2 Tbsp freshly squeezed lime juice

1-2 tsp honey, sugar, or sugar substitute

1 small clove garlic

2 Tbsp Flying Olive Lime Extra Virgin Olive Oil, divided

½ tsp salt

2 tsp Flying Olive Honey Ginger Balsamic Vinegar

¼ tsp freshly ground black pepper

4 (5 ounce) salmon fillets, about the same thickness

4-6 cups mixed lettuce greens, your choice (we liked Bibb and arugula as part of ours)

1 ripe pear, cored and thinly sliced

1 apple, cored and thinly sliced


Add a little Flying Olive Lime Extra Virgin Olive Oil to a paper towel. Holding it with tongs, oil the grill grates.   Preheat the grill to medium-high or prepare a medium-high charcoal fire.

Meanwhile, whisk together the onion, lime juice, Honey Ginger Balsaamic, honey or sugar, garlic, 2 tsp of Flying Olive Lime Extra Virgin Olive Oil, ¼ tsp salt, and 1/8 tsp pepper in a large bowl . Add the pear and apple slices, to prevent browning, to the dressing and toss to coat.

Brush the salmon fillets with the remaining 1 Tbsp Flying Olive Lime Extra Virgin Olive Oil, the ¼ tsp salt, and 1/8 tsp pepper. Place on the grill rack and grill, turning once, until the salmon is just opaque in the center, about 4-5 minutes per side, depending on the thickness of the fish.

Right before serving, add the greens to the bowl with the fruit. Divide the salad and salmon evenly among 4 plates and serve.

Inspired by a recipe in the amazing cookbook with wonderful ideas and recipes: WeightWatchers, What to Cook Now, 300 Recipes for Every Kitchen, St. Martin’s Griffin, NY, 2014.

Submitted by Barb L.