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.