Directions:
- Mix 1/2 cup oil and lime juice in small bowl. Season to taste with salt and pepper. Place salmon in ziplock bag and pour marinade over salmon. Cover and refrigerate 2 hours, turning once.
- Combine 3/4 cup oil, tomatoes, carrot, zucchini, parsley, vinegar, olives, basil, tarragon, and capers in bowl. Season to taste with salt and pepper. (Dressing can be prepared 2 hours ahead; cover and let stand at room temperature).
- Prepare barbecue (medium-high heat) or preheat broiler. Grill salmon until just cooked through, about 4 minutes per side. Toss greens and endive with enough vegetable dressing to coat. Divide among 6 plates. Place salmon atop greens. Spoon additional vegetable dressing over and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 767.27 Kcal (3212 kJ) | ||
| Calories from fat | 471.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.34g | 81% | |
|---|---|---|---|
| Cholesterol | 52.13mg | 17% | |
| Sodium | 482.95mg | 20% | |
| Potassium | 615.53mg | 13% | |
| Total Carbs | 41.03g | 14% | |
| Sugars | 3.78g | 15% | |
| Dietary Fiber | 35.7g | 143% | |
| Protein | 36.19g | 72% | |
| Vitamin C | 108mg | 180% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 11.9mg | 66% | |
| Calcium | 494.1mg | 49% | |
| Amount Per 100 g | |||
| Calories | 62.17 Kcal (260 kJ) | ||
| Calories from fat | 38.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 81% | |
|---|---|---|---|
| Cholesterol | 4.22mg | 17% | |
| Sodium | 39.13mg | 20% | |
| Potassium | 49.88mg | 13% | |
| Total Carbs | 3.32g | 14% | |
| Sugars | 0.31g | 15% | |
| Dietary Fiber | 2.89g | 143% | |
| Protein | 2.93g | 72% | |
| Vitamin C | 8.8mg | 180% | |
| Iron | 1mg | 66% | |
| Calcium | 40mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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