Grilled Salmon & Butter Lettuce Salad with Pomegrante Molasses Dressing Recipe

Cook Eat Share
25 mins (prep 15, cooking 10)
24 ingredients
2 servings
This is a tasty main dish salad. The dish has Middle Eastern over tones but the the addition of avocado, enoki mushrooms and pea tendrils adds a bit of Fusion twist. Candied pecans and dried cherries add textural dimension to the tender butter lettuce. If you don't have orange muscat champagne vinegar; sherry vinegar would work fine. As for wine something fruity and light is appropriate. I opted for a Jacuzzi Family Vineyards 2009 Gilia's Vernaccia.

Categories:  middle-eastern ,
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Serving Size (219.02 g)
Servings 2
Amount per Serving
Calories 1181.58 Calories from Fat 1134.9
% Daily Value *
Total Fat 126.1g 388.0%
Saturated Fat 24.52g 245.19%
Trans Fat 0.0g %
Cholesterol 52.64mg 35.1%
Sodium 546.09mg 45.51%
Total Carbohydrate 6.52g 4.34%
Dietary Fiber 1.45 g 11.57%
Sugars 4.03 g %
Protein 9.94g 39.77%
Vitamin A 466.49IU% Vitamin C 11.34mg%
Calcium 299.83mg% Iron 1.44mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dressing, champagne vinegar, pomegranate molasses, salad, butter lettuce, enoki mushrooms, persimmons, asparagus spears, dried cherries, candied pecans, salmon fillet, aleppo pepper