Monday, August 25, 2014

Recipe of the Day

Salmon Panzanella

Recipe Insight: This recipe is an excellent source of omega-3's

This recipe provides 4 servings, 2 cups salad, & 3 ounces of salmon each.


1) 3 tablespoons red-wine vinegar
2) 8 Kalamata olives, pitted and chopped
3) 2 tablespoons capers, rinsed and chopped
4) 1/4 teaspoon freshly ground pepper, divided
5) 3 tablespoons extra-virgin olive oil
6) 2 thick slices whole-grain bread, cut into 1-inch pieces
7) 2 large tomatoes, cut into 1 inch pieces
8) 1 medium cucumber peeled, seeded (if desired) and cut into 1- inch pieces
9) 1/4 cup thinly sliced red onion
10) 1/4 cup thinly sliced basil
11) 1 pound center-cut salmon, skinned, and cut into 4 portions
12) 1/2 teaspoon sea salt


1) Preheat grill to high

2) Whish olives, capers vinegar, and 1/8 teaspoon pepper in a large bowl. Slowly whisk in oil until combined. Add bread, cucumber, tomatoes, bail, and onion.

3) Lightly oil the grill rack. Season both sides of salmon with sea salt and the remaining 1/8 teaspoon pepper. Grill salmon until cooked through, approx. 4-5 minutes per side.

4) Divide the salad among 4 plates and top each with a piece of salmon.

Nutritional value per serving:

375 calories
21 grams of fat (saturated 3 grams)
17 grams of carbs
5 grams fiber
29 grams protein


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