Warm Salmon Salad à la Provençal

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 334
Caloriesfromfat 35 %
Fat 13 g
Satfat 2.1 g
Monofat 6.7 g
Polyfat 2.9 g
Protein 24.3 g
Carbohydrate 29.9 g
Fiber 4.7 g
Cholesterol 56 mg
Iron 3.4 mg
Sodium 630 mg
Calcium 104 mg

Ingredients

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
10 cup gourmet salad greens
1/2 cup finely chopped red onion
4 teaspoons capers
1/4 cup finely chopped black olives
4 (1 1/2-ounce) slices French bread, toasted

Preparation

Preheat broiler.

Sprinkle fish with salt and pepper. Place fish, 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 the fish; discard skin. Break fish into chunks.

Drizzle juice and Caesar Dressing With Flaxseed over salad greens, tossing to coat. Add onion and capers; toss gently to combine. Divide salad evenly among 4 plates. Divide the salmon chunks evenly among salads. Top each bread slice with 1 tablespoon olives, spreading with a knife. Cut each slice in half. Serve immediately.

Totals include Caesar Dressing with Flaxseed.

Patsy Jamieson,

Cooking Light

April 2001
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