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



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



  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.


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