Sunday, May 25, 2008

Herb-Crusted Salmon with Mixed Green Salad

Here's what Cooking Light had to say, "Chopped fresh herbs dress up salmon fillets, which are a great source of heart-healthy omega-3 fatty acids. The homemade vinaigrette brightens salad greens while keeping calories and fat in check. Serve salmon with lemon wedges."

Here's what I have to say, "YUMMMMMMMMMMMM". This simple mixed green salad is amazing. Good tasting. Easy, straight-forward recipe. Low cal. What can be better than that?


1/2 cup dry breadcrumbs
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh flat-leaf parsley
1 1/2 teaspoons grated lemon rind
1/2 teaspoon black pepper
2 garlic cloves, minced
4 (6-ounce) salmon fillets (about 1 inch thick), skinned
Cooking spray
1/4 teaspoon kosher salt


1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups mixed salad greens (I used baby spinach)

1. To prepare salmon, combine the first 7 ingredients in a shallow dish or pie plate. Lightly coat both sides of fillets with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Dredge both sides of fillets in breadcrumb mixture.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets to pan; cook 3 minutes. Reduce heat to medium; carefully turn fillets over. Cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

3. To prepare salad, combine juice, oil, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add mixed greens; toss gently to coat. Place 2/3 cup salad on each of 4 plates; top each serving with 1 fillet.

Yield 4 servings
Nutritional Information CALORIES 256(33% from fat); FAT 9.5g; PROTEIN 32.1g; CHOLESTEROL 70mg; CALCIUM 110mg; SODIUM 399mg; FIBER 1.8g; IRON 2mg; CARBOHYDRATE 9gFrom

Cooking Light, April 2008

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