Developed by Sara Quessenberry for Cleveland Clinic Wellness
Packed with fiber, potassium and omega-3-rich fats, this Italian-inspired salmon salad is perfect when you need to get a no-fuss meal on the table.
Yield: 4 Servings
1 15-ounce can cannellini beans (rinsed and drained)
Olive oil cooking spray
1 12-ounce wild salmon filet
1 medium red onion, thinly sliced
1 garlic clove, minced
1/2 English cucumber, thinly sliced
1 red bell pepper, seeded and chopped
2 tablespoon chopped fresh mint
4 Bibb or Boston lettuce leaf cups
1/4 cup fresh orange juice
1 teaspoon grated orange zest
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
1/3 teaspoon kosher salt, optional
Freshly ground pepper
- Place the beans in a salad bowl. Set aside.
- Heat a ridged grill pan or a barbecue frill. Coat the grill or pan with cooking spray. Grill the salmon. Cook for 10 to 15 minutes, turning once, until cooked through; use a sharp knife to check for doneness. When done, cool five minutes and divide into four sections.
- Coat a nonstick skillet with cooking spray. Sauté the onions until translucent. Add the garlic and continue to sauté for 1 minute more. Stir into the reserved beans. Add the cucumber, bell pepper, and mint, Toss the salad.
- In a small bowl, whisk together the orange juice, zest, vinegar, oil, salt (if using), and pepper; toss with the salad. Place the lettuce cups on 4 plates. Top with salad and place the salmon alongside. Serve immediately.
Calories: 320, (41 percent calories from fat), Total Fat: 14 g, Saturated Fat: 2.5 g, Protein: 23 g, Carbohydrates: 23 g, Dietary Fiber: 6 g, Cholesterol: 45 mg, Sodium: 260 mg, Potassium: 620 mg.