Monday, March 4, 2013

Salmon Salad with Blueberries

I do love a good salad on occasion, especially for lunch and I almost skipped over this recipe since it had such a variety of ingredients that I couldn't believe would blend together.  Every bite of this salad turned out to be a flavor explosion with the omega filled salmon, mixed greens, tomato pieces, the sweet bite of the blueberries, the salty bit of feta cheese, the nutty crunch of walnuts, and the creaminess of the cannellini beans.  It was all topped with a simple white wine vinaigrette which did nothing to hide the individual flavors of all the ingredients.

I will definitely be making this salad again and again.



Salmon Salad with Blueberries
Makes 2 servings

6 ounces wild-caught salmon fillet
4 cups mixed greens (I used baby mixed)
2 cups chopped tomatoes
1/2 cup blueberries
1 ounce feta cheese, crumbled
2 tablespoons walnuts, chopped
1/2 cup cannellini beans, no-salt added, rinsed and dried
1/4 cup red onion, cut into 1/8-inch thick slices and separated into rings
2 tablespoons vinaigrette, made with white wine vinegar

Heat pan over medium heat.  Add salmon fillet, skin side down.  Cook approximately 5-7 minutes. flip and cook another minute or so, until fish is a light pink color.

Meanwhile mix all salad ingredients in a bowl and toss with vinaigrette.  Add salmon to salad and serve immediately.


Slightly adapted from Jillian Michaels

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