Poached Salmon Salad with Walnuts, Avocado, and Blackberries 

Servings: 4 

Nutrition Facts per Serving: 480 calories, 63% fat calories, 35g fat, 5g saturated fat, 62mg cholesterol, 28g protein, 18g carbohydrates, 7g fiber, 72mg sodium

 

Ingredients

1 pound salmon fillet

3 tablespoons olive oil, divided

Salt and pepper

1/2 cup dry white wine

2 cloves garlic, crushed

1/4 cup grapefruit juice

1 tablespoon honey

1 tablespoon minced fresh basil

4 cups mixed salad greens

4 cups baby arugula leaves

1 avocado (pitted and thinly sliced)

1 cup fresh blackberries

1/2 cup coarsely chopped walnuts, toasted

 

Preparation

  1. Wash salmon and pat dry. Heat 1 tablespoon olive oil in a medium skillet; place salmon, skin side up, in pan and sear for 1 minute. Turn fillet over; sprinkle with salt and pepper. Add white wine and garlic to pan; cover and poach until salmon is cooked through, 6–10 minutes. 
  2. While salmon is poaching, combine remaining 2 tablespoons olive oil, grapefruit juice, honey, and basil in a small bowl. Whisk to mix well, and season with salt and pepper. Combine salad greens and arugula in a large bowl and toss with just enough dressing to lightly coat leaves.
  3. Divide salad among four plates. Top each with 1/4 of the cooked salmon. Arrange avocado slices and blackberries on top of each salad. Sprinkle with walnuts and drizzle lightly with additional dressing. Serve immediately.

     
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Recipes reprinted from www.DeliciousLiving.com by permission of publisher