Grilled Salmon Salad with Raspberry Vinaigrette

This is a great summer seafood salad made with chilled, grilled salmon.

(modified recipe originally from Ina Garten)

Serves 4

• 4 (6 ounce) salmon fillets (plus salt and pepper)
• 1 cup small diced celery (3 stalks)
• ½ cup small diced red onion (1 small onion)
• 2 tablespoons minced fresh dill
• 2 tablespoons capers, drained
• 2 tablespoons raspberry vinegar
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon cracked black pepper
• 8 cups packed baby spinach

Preheat grill. Prepare salmon fillets with light seasoning of salt and pepper. Grill salmon over medium heat for 6 minutes and then turn over to grill the other side for 6 more minutes, when salmon flakes easily when tested with a fork. Remove to a plate, wrap with plastic and chill in the refrigerator until cold and very firm. When the fillets are cold, remove skin. Break the fillets into very large flakes into a large bowl, adding any juice that has collected at the bottom of the plate.

Add the celery and onions to the bowl with the salmon. In a small bowl, combine the next six ingredients (dill – pepper) and pour over the salmon mixture, tossing to coat. Serve over the baby spinach cold or at room temperature.

Nutritional Info/Serving: Calories 413, Fat 26 g, Protein 37 g, Carbs 6 g

21 Day Fix Container Equivalents/Serving:  1.5 Red, 2 Green, 1.5 tsp