It was delicious. I wanted seconds, but he only made 2 servings. We had with a vegetable...I just can't remember what one.
Update: We had the Mixed Green Salad. The dressing tasted like Dijon and Lemon juice.
Eh!
Herb-Crusted Salmon with Mixed Greens Salad
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.
Salmon:
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
Salad:
1 tablespoon fresh lemon juice
1 tablespoon extravirgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups mixed salad greens
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 servingsCALORIES 256 (33% from fat); FAT 9.5g (sat 2g,mono 4.6g,poly 2.2g); IRON 2mg; CHOLESTEROL 70mg; CALCIUM 110mg; CARBOHYDRATE 9g; SODIUM 399mg; PROTEIN 32.1g; FIBER 1.8g
Cooking Light, APRIL 2008
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