Glazed Salmon with Roasted Grape Salad
Indulge in a gourmet experience with our Glazed Salmon with Roasted Grape Salad. This delightful dish showcases succulent salmon fillets, marinated in a zesty blend of spices and a sweet soy glaze. Paired with a vibrant salad of fresh baby greens and roasted grapes, it's a medley of flavors and textures that offer both sophistication and simplicity. This low-carb recipe is not only packed with nutrition but also bursts with flavor in every bite, making it perfect for a healthy weeknight dinner or an impressive gathering. Explore your creativity by adding your favorite vegetables to the salad mix; the possibilities are endless. Enjoy this delicious dish that celebrates freshness, health, and culinary joy!
8
Servings
N/A
Calories
17
Ingredients
Ingredients
ginger powder
2 teaspoons (Dry, ground spice)
onion powder
1 teaspoon (Dry, ground spice)
garlic powder
2 teaspoons (Dry, ground spice)
sesame oil
1 teaspoon (Oil, for flavor)
soy sauce
2 teaspoons (Liquid seasoning)
brown sugar
1 tablespoon (Granulated sweetener)
cayenne
1 teaspoon (Ground spice)
olive oil
1/2 cup (Liquid oil (1/4 cup for dressing, 2 tablespoons for searing))
balsamic vinegar
1/4 cup (Liquid vinegar)
Dijon mustard
1/4 teaspoon (Condiment)
light brown sugar
1/4 teaspoon (Granulated sweetener)
salt & pepper
to taste (Seasoning)
salmon fillets
2 lbs (Cut into 8 portions)
grapes
2 cups (Washed and sliced)
baby greens
8 cups (Washed and dried)
sesame seeds
1 teaspoon (Toasted for garnish)
scallions
2 (Sliced for garnish)
Instructions
1
In a large zip-lock bag, combine ginger powder, onion powder, garlic powder, sesame oil, soy sauce, brown sugar, and cayenne. Mix well to create a marinade.
2
Add salmon fillets to the bag, seal tightly, and gently toss to coat the fillets thoroughly with the marinade. Refrigerate for 1 hour to infuse flavors.
3
While the salmon marinates, prepare the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, and light brown sugar. Season with salt and pepper to taste. Chill the dressing in the refrigerator.
4
Heat a grill pan over medium-high heat. Remove the salmon from the marinade and let any excess marinade drip off.
5
Add a light layer of olive oil to the heated grill pan. Carefully place the salmon fillets skin-side down in the pan and sear for about 2 minutes, allowing a golden crust to form.
6
Flip the salmon fillets and continue cooking until they reach your desired doneness, typically another 3-5 minutes.
7
In the meantime, toss the baby greens and sliced grapes together in a large bowl with 1/3 of the chilled dressing until well coated.
8
Arrange the dressed salad onto serving plates, placing the seared salmon on top. Garnish the dish with toasted sesame seeds and sliced scallions.
9
Serve with the remaining dressing in a small bowl on the side for those who prefer extra flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Glazed Salmon with Roasted Grape Salad?
It is a gourmet dish featuring marinated salmon fillets served with a fresh salad of baby greens and roasted grapes.
How many people does this recipe serve?
This recipe is designed to serve 8 people.
How long should the salmon marinate?
The salmon should be refrigerated in the marinade for 1 hour to properly infuse the flavors.
What ingredients are in the salmon marinade?
The marinade consists of ginger powder, onion powder, garlic powder, sesame oil, soy sauce, brown sugar, and cayenne.
How do I prepare the salad dressing?
Whisk together olive oil, balsamic vinegar, Dijon mustard, and light brown sugar, then season with salt and pepper.
What is the first step in cooking the salmon?
Heat a grill pan over medium-high heat with a light layer of olive oil.
Which side of the salmon should be seared first?
Place the salmon fillets skin-side down in the pan first.
How long do I sear the salmon skin-side down?
Sear the skin-side for about 2 minutes to allow a golden crust to form.
How long does the salmon cook after flipping?
Continue cooking for another 3 to 5 minutes until it reaches your desired doneness.
Is this recipe considered low-carb?
Yes, this is a low-carb recipe packed with nutrition and protein.
What type of greens are used in the salad?
The recipe calls for 8 cups of washed and dried baby greens.
How should the grapes be prepared?
The grapes should be washed and sliced before being tossed into the salad.
What are the garnishes for this dish?
Garnish the finished plates with toasted sesame seeds and sliced scallions.
Can I add other vegetables to the salad?
Yes, you can explore your creativity by adding your favorite vegetables to the salad mix.
What should I do with the remaining dressing?
Serve the remaining dressing in a small bowl on the side for those who want extra flavor.
Can I substitute the brown sugar in the marinade?
You can use honey or maple syrup as a substitute for brown sugar if preferred.
How much salmon is needed for this recipe?
You will need 2 lbs of salmon fillets, cut into 8 portions.
Is the salmon spicy?
The marinade contains 1 teaspoon of cayenne, giving it a subtle spicy kick.
Do I need to chill the dressing?
Yes, the instructions recommend chilling the dressing in the refrigerator after whisking it together.
What kind of oil is used for the dressing?
The dressing uses 1/4 cup of olive oil.
Can I use fresh ginger instead of ginger powder?
Yes, you can substitute 1 tablespoon of freshly grated ginger for the 2 teaspoons of powder.
What type of vinegar is used?
The recipe uses 1/4 cup of balsamic vinegar for the salad dressing.
Are the sesame seeds raw or toasted?
The recipe specifies using toasted sesame seeds for the final garnish.
Can I make this if I don't have a grill pan?
Yes, a regular non-stick skillet or a cast-iron pan will also work well for searing the salmon.
Is the salmon skin removed?
The recipe suggests searing the salmon skin-side down, implying the skin should remain on during cooking.
How much soy sauce is used?
The marinade requires 2 teaspoons of soy sauce.
Is there salt and pepper in the recipe?
Yes, salt and pepper are added to the salad dressing to taste.
How do I ensure the salmon doesn't stick?
Adding a light layer of olive oil to the heated grill pan before cooking helps prevent sticking.
Can I use frozen salmon?
Yes, but ensure the fillets are completely thawed and patted dry before marinating.
How should I store leftovers?
Store the salmon and salad separately in airtight containers in the refrigerator for up to 2 days.