Do excuse my brief hiatus again. Cooking a lot had fallen on my list of priorities having been really sick recently. Also, my car was hit on my street and ultimately ruled a total loss. Thus, I’ve been in settling out mode with insurance and researching mode with replacing my car. All has worked out in the end- no one hurt and I ended up with a settlement amount that was more than the worth of my car due to the very low mileage and excellent condition (pre-accident of course) of my car. While I’m sad to say goodbye to my little Scion TC, I am happy to welcome an Acura TSX into my world.
So it is time to get back to some good eating! I had never had salmon atop a salad until this recipe as it kinda seemed gross to me for some reason. I like salmon with a salad on the side so I’m not sure what my issue was. In any case, I’m a changed lady. This Eating Well recipe is great and the flavors are unique as salads go in my opinion. What else do I love about it? It is filling yet nutritious (4 servings; each @ 385 calories; 22 g fat ( 8 g sat , 9 g mono ); 13 g carbohydrates; 0 g added sugars; 37 g protein; 7 g fiber; 696 mg sodium; 1476 mg potassium). It also did not take 2 hours to prep rather just a half hour tops. The recipe notes to skin the salmon, but I just cooked on the Foreman where the salmon meat and skin separate pretty effortlessly. The recipe link does offer tips re: skinning the fish and oiling the grill if you go that direction. I like to share the ways I find easiest with you all of course. Give it a go!
- 1 1/4 pounds wild Alaskan salmon, skinned (see Tips)
- 1 tablespoon adobo sauce from canned chipotles, plus 1 tablespoon minced chipotle in adobo, divided
- 1/2 teaspoon salt, divided
- 1/2 cup reduced-fat sour cream (or plain greek yogurt which is what I chose to use)
- 2 tablespoons white-wine vinegar
- 2 tablespoons water
- 10 cups mixed salad greens (romaine is just fine too!)
- 1 avocado, diced
- 2 cups cherry tomatoes, halved
- 1/2 cup crumbled blue cheese
- Preheat grill to medium-high (or George Foreman to around 350 degrees).
- Cut salmon into 4 equal portions (I portioned after cooking). Brush with adobo sauce and sprinkle with 1/4 teaspoon salt.
- Oil the grill rack. Grill the salmon, turning once, until opaque, about 3 minutes per side (no need to turn on Foreman).
- Combine sour cream (or greek yogurt), vinegar, water, minced chipotle and the remaining 1/4 teaspoon salt in a small bowl. Toss greens in a large bowl with 1/2 cup of the dressing.
- Divide the greens and salmon among 4 plates. Top with avocado, tomatoes and blue cheese. Drizzle with the remaining dressing.