Thursday, September 01, 2005

Warm Salmon Salad à la Provençal

Warm Salmon Salad

Source: Cooking Light, April 2001

1 (3/4-pound) salmon fillet
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup fresh lemon juice (I add this to the dressing)
3 tablespoons Caesar Dressing with Flax Seed
10 cups gourmet salad greens (I often do a combo of greens and spinach for extra nutrition.)
1/2 cup chopped red onion
4 (1 1/2-ounce) slices French bread, toasted
1/4 cup finely chopped balck olives

Preheat broiler. (I cook the salmon on the grill, when possible.)

Sprinkle fillet with salt and pepper. Place fillet, skin side down, on a broiler pan coated with cooking spray; broil 12 minutes or until fish flakes easily when tested with a fork. Remove skin from fillet; discard skin. Break fillet into chunks.

Drizzle juice and Ceasar Dressing with Flaxseed over salad greens, tossing to coat. Add onion and capers; toss gently to combine. Divide salad evenly among 4 plates. Divide fish evenly among salads. Top each bread slice with 1 tablespoon olives, spreading with a knife. Cut each slice in half. Serve immediately. Yield: 4 servings (serving size: 2 cups salad and 2 bread pieces).

Totals include Caesar Dressing with Flaxseed.

Yield: 4 servings (serving size: 2 cups salad and 2 bread pieces)

NUTRITION PER SERVING: CALORIES 334(35% from fat); FAT 13g (sat 2.1g,mono 6.7g,poly 2.9g); PROTEIN 24.3g; CHOLESTEROL 56mg; CALCIUM 104mg; SODIUM 630mg; FIBER 4.7g; IRON 3.4mg; CARBOHYDRATE 29.9g

I talked about this recipe HERE.

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