WOMANISTA: PAN-SEARED SALMON CITRUS SALAD

 

Ingredients:
4 (4-ounce) salmon fillets (with or without skin)
½ tablespoon extra virgin olive oil
salt, to taste
black pepper, to taste
1 tablespoon fresh lemon juice (about half of a lemon)
8 cups mixed salad greens
2 Roma tomatoes, seeded and diced
1 small cucumber, seeded and diced
3 tablespoons rinsed and chopped capers
1 cup PopChips®, crushed
¼ cup reduced-fat Feta cheese crumbles
Citrus Vinaigrette:
¼ cup red wine vinegar
¼ cup orange juice (You could also use a combination of orange juice, grapefruit juice, and lime juice)
1 teaspoon Dijon mustard
½ tablespoon stevia (or your favorite no-calorie sweetener)
½ teaspoon salt
black pepper, to taste
¼ cup extra virgin olive oil
 


4 servings
Nutrition Facts based on one-fourth of the salad and 3 tablespoons of Citrus Vinaigrette
Calories 380 | Fat 23g | Fiber 2g | Cholesterol 56mg | Sodium 785mg Carbohydrates 16g | Sugar 5g | Protein 27g  | Smart Points: 9



Preparation: 
Leave the salmon at room temperature for 10 minutes before cooking, and pat dry with paper towels to remove excess moisture. Squeeze the lemon juice over both sides the salmon fillets, then season both sides with salt and pepper, to taste.
Preheat a large skillet over medium-high heat. Add the olive oil and salmon (skin side down if using skin-on fillets).
Immediately reduce the heat to medium-low and cook for about 4 minutes before flipping and cooking an additional 1 minute on the opposite side. The cooking time will vary depending on how thick the salmon is cut. Cook until the internal temperature reads 145° F, then remove from heat.
To make the vinaigrette: In a medium mixing bowl, whisk together the vinegar, citrus juice, Dijon mustard, stevia, salt, and black pepper. Slowly whisk in the oil until the vinaigrette comes together (emulsifies).
To plate: Layer 2 cups of mixed greens, and evenly distribute the diced tomatoes, cucumber, capers, chips and Feta cheese. Place 1 salmon fillet on top and leave whole, or break up into large pieces. If the skin was on, easily scrape it off the cooked fillets with the back of a spoon or thin spatula.
Drizzle each plated salad with 3 tablespoons of the Citrus Vinaigrette.


Posted on 2017-04-01 by
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