Fresh Herb Salad with Grilled Salmon
Calling up flavors of the Mediterranean, this salad is as beautiful as it is delicious.
- 2 medium shallots
- 1 tbsp (15 mL) capers, drained
- 1 lemon
- 2 tbsp (30 mL) light mayonnaise
- 1/2 tsp (2 mL) coarsely ground black pepper, divided
- 16 fresh asparagus spears (about 8 oz/250 g), trimmed
- 4 skinless salmon fillets (3 oz/90 g each)
- 1 tbsp (15 mL) All-Purpose Dill Mix
- 1 small fennel bulb (about 4 oz/125 g)
- 6 cups (1.5 L) mixed greens salad blend
- 1/4 cup (50 mL) snipped fresh chives
- 1 can (14.5 oz or 398 mL) no-salt-added Great Northern beans, drained and rinsed
For dressing, finely chop shallots and capers with Food Chopper. Juice lemon with Juicer to measure 2 tbsp (30 mL). Combine shallots, capers, juice, mayonnaise and 1/4 tsp (1 mL) of the black pepper in (2-cup/500-mL) Prep Bowl; mix well and set aside.
Heat Grill Pan over medium-high heat 5 minutes. Cook asparagus 2-3 minutes or until light grill marks appear. Remove asparagus from pan to Cutting Board; cool slightly. Cut asparagus into 1-in. (2.5-cm) pieces; set aside. Season salmon with dill mix. Cook salmon 2-2 1/2 minutes on each side or until salmon flakes easily with a fork; remove from pan and let stand 5 minutes. Slice salmon into 1/2-in. (1-cm) pieces.
Trim fronds from fennel; snip fronds with Professional Shears and set aside. Slice fennel stalks and bulb crosswise into 1/8-inch-thick (3-mm) slices; cut slices in half. In Stainless (6-qt./6-L) Mixing Bowl, toss together asparagus, fennel, mixed greens, chives and dressing.
To serve, divide salad among serving plates. Top with beans and salmon; sprinkle with fennel fronds and remaining 1/4 tsp (1 mL) black pepper.
- 4 servings of 1 fillet, 1/4 cup beans, 1 1/2 cups salad
Nutrients per serving:
Calories 300, Calories from Fat 120, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 50 mg, Carbohydrate 22 g, Protein 23 g, Sodium 240 mg, Fiber 8 g
U.S. Diabetic exchanges per serving:
1 starch, 1 vegetable, 2 1/2 medium-fat meat (1 carb)
If desired, 2 tbsp (30 mL) chopped fresh dill weed and 1/4 tsp (1 mL) coarsely ground black pepper can be substituted for the All-Purpose Dill Mix.