Warm Salmon Salad a la Provencal

31 Aug

This was a great, light summer meal for a busy weeknight. I did tweak the recipe a bit because I used some of the ingredients for another night’s meal on accident. So, my salad ended up with no onions and no bread on the side, although I did add olives to the salad itself. I thought it turned out really well!

Prep: 20 min.    Cook: 13 min.

  • 1 (3/4 lb.) salmon fillet
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Cooking Spray
  • 10 cups gourmet salad greens
  • 1/4 cup fresh lemon juice
  • 3 tablespoons reduced-fat Caesar dressing
  • 1/2 cup finely chopped red onion
  • 4 teaspoons capers
  • 5 (1 ½-ounce) slices French bread, toasted
  • 1/4 cup finely chopped black olives
  1. Preheat broiler.
  2. Sprinkle fish with salt and pepper. Place fish, skin side down, on a broiler pan coated with cooking spray; broil 12 minutes or until fish flakes easily when tested with a fork. Remove skin from fish; discard skin. Break fish into chunks.
  3. Place salad greens in a large bowl. Drizzle juice and Caesar dressing over greens, tossing to coat. Add onions and capers; toss gently to combine.
    Place salad on plates.
  4. Divide salmon among salads. Top each bread slice with 1 tablespoon olives, spreading with a knife. Cut each slice in half . Serve immediately.

Yield: 4 servings.

From: Cooking Light Complete Cookbook


One Response to “Warm Salmon Salad a la Provencal”

  1. frugalfeeding August 31, 2012 at 3:23 pm #

    What a gorgeous salad! It must be delicious. I’ve never had salmon like this before… rather surprisingly!

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