Grilled Salmon Salad with Orange-Basil Vinaigrette

¼ cup frozen orange juice concentrate, thawed
1 Tbsp plus 1 ½ teaspoons white wine vinegar or cider vinegar
1 Tbsp chopped fresh basil or 1 teaspoon dried basil leaves
1 ½ teaspoons olive oil
1 (8 oz.) salmon fillet (about 1-inch thick)
4 cups torn mixed greens
½ cup sliced strawberries
10-12 thin cucumber slices, cut into halves
1/8 teaspoon coarsely ground black pepper

Whisk together juice concentrate, vinegar, basil, and olive oil. Set aside 2 tablespoons juice concentrate mixture. Reserve remaining mixture to use as salad dressing.

Prepare grill for direct grilling. Grill salmon, skin side down, over medium coals for 5 minutes. Turn and grill 5 minutes more or until fish flakes with fork, brushing frequently with 2 tablespoons juice concentrate mixture. Cool slightly.

Toss together greens, strawberries, and cucumber in large bowl. Place on two serving plates. Remove skin from salmon. Break salmon into chunks and arrange on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.

Yield: 2 Servings