Grilled Salmon Salad With Orange-Basil Vinaigrette

• 1/4 cup frozen orange juice concentrate, thawed
• 1 tablespoon white wine vinegar (or cider vinegar)
• 1 1/2 teaspoons white wine vinegar (or cider vinegar)
• 1 tablespoon basil, chopped (or 1 tsp. dried basil leaves)
• 1 1/2 teaspoons olive oil
• 1 salmon fillet (8-oz. about 1 inch thick)
• 4 cups mixed salad greens
• 3/4 cup strawberry, sliced
• 1 small cucumber (cut into 10-12 slices)
• 1/8 teaspoon fresh coarse ground black pepper

1. Whisk together juice concentrate, vinegar, basil and olive oil. Set aside 2 tablespoons juice concentrate mixture. Reserve remaining mixture to use as salad dressing.
2. Prepare grill for direct grilling. Grill salmon, skin side up, over medium coals 5 minutes. Turn and grill 5 minutes or until fish flakes easily with fork, brushing frequently with 2 tablespoons juice concentrate mixture. Cool slightly.
3. Toss together greens, strawberries and cucumber slices. Place on two serving plates.
4. Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.

orange juice concentrate, white wine vinegar, white wine vinegar, basil, olive oil, salmon fillet, mixed salad greens, strawberry, cucumber, fresh coarse ground black pepper

Taken from www.food.com/recipe/grilled-salmon-salad-with-orange-basil-vinaigrette-471279 (may not work)