Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Chef Charles Holmes serves salmon for brunch often and says it's a big hit at the Gaige House Inn--particularly when it's hot outside. Since most of the guests have been hiking or walking by the time they show up for brunch, they appreciate a substantial meal. Salmon and avocado contribute heart-healthy monounsaturated fats.

Charles Holmes
Recipe by Cooking Light October 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salmon, heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add fish to pan, and cook for 9 minutes or until the fish flakes easily when it is tested with a fork, turning once.

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  • To prepare salsa, combine mango and the next 6 ingredients (mango through jalapeño) in a medium bowl, and toss well to combine.

  • Combine the salad greens, juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and avocado wedges in a large bowl; toss gently to combine. Arrange a salmon fillet on each of 4 plates; top each with 1/2 cup salsa and 1 1/2 cups salad mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Gaige House Inn, Glen Ellen, California

Nutrition Facts

500 calories; calories from fat 54%; fat 30g; saturated fat 5.5g; mono fat 14g; poly fat 8.2g; protein 42g; carbohydrates 15g; fiber 5g; cholesterol 155mg; iron 3.2mg; sodium 482mg; calcium 92mg.
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