Ingredients
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1/4 cup frozen thawed orange
juice concentrate
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2 tablespoon ginger dressing
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1 tablespoon chopped fresh basil
or 1 teaspoon dried basil
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1-1/2 teaspoons olive oil
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1 salmon fillet (about
8 ounces and about 1 inch thick)
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4 cups torn mixed greens
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10 to 12 thin cucumber slices,
cut into halves
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1/8 teaspoon coarsely ground
black pepper
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Directions
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Whisk together juice concentrate,
ginger dressing, basil and olive oil. Set aside 2 tablespoons juice concentrate
mixture.
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Prepare grill for direct grilling.
Grill salmon, skin side down, over medium coals 5 minutes. Turn and grill
5 minutes or until fish flakes with fork, brushing frequently with 2 tablespoons
juice concentrate mixture. Cool slightly.
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Toss together greens and cucumber in large bowl. Place on two serving plates.
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Remove skin from salmon. Break
salmon into chunks; arrange on greens mixture. Drizzle with reserved juice
concentrate mixture. Sprinkle with pepper.
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