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Salmon Salad with Basil Vinaigrette
Salmon Salad with Basil Vinaigrette
Yield: Makes 4 serving
Net Carbs 3g
Ingredients:
Basil Vinaigrette (recipe follows)
1pound asparagus, trimmed
1-1/4teaspoons salt, divided
1pound salmon fillets
1-1/2teaspoons olive oil
1/4teaspoon black pepper
4lemon wedges
Preparation:
1.Prepare Basil Vinaigrette. Preheat oven to 400°F or preheat grill to medium-hot. Place 3 inches of water and 1 teaspoon salt in large saucepan or Dutch oven. Bring to boil over high heat. Add asparagus; boil gently 6 to 8 minutes or until asparagus is crisp-tender; drain and set aside. 2.Brush salmon with olive oil. Sprinkle with remaining 1/4 teaspoon salt and pepper. Place fish in shallow baking pan; cook 11 to 13 minutes or fish just begins to flake when tested with a fork. (Or, grill on well-oiled grid over medium-hot coals 4 or 5 minutes per side or until fish just begins to flake when tested with a fork.)3.Remove skin from salmon. Break salmon into bite-size pieces. Arrange salmon over asparagus spears on serving plate. Spoon Basil Vinaigrette over salmon. Serve with lemon wedges.
Nutritional Information:
Serving Size: 1-1/2 cups
Sodium
856 mg
Protein
25 g
Fiber
2 g
Carbohydrate
5 g
Cholesterol
56 mg
Saturated Fat
5 g
Total Fat
24 g
Calories
332
Basil Vinaigrette
Yield: Makes 4 servings
Ingredients:
3tablespoons extra-virgin olive oil
1tablespoon white wine vinegar
1tablespoon minced fresh basil
1small clove garlic, minced
1teaspoon minced fresh chives
1/8teaspoon salt
1/4teaspoon black pepper
Preparation:
1.Combine all ingredients in small bowl; stir until blended.
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Next: Salmon Steaks and Linguine with Cilantro Pesto, Salmon with Cranberry-Poblano Salsa, Salmon with Dill-Mustard Sauce, Salmon with green butter, Salmon with Warm Mango Salsa,
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