Review: Warm Salmon Salad a la Provencal

[misstapioca]

Made this last night with the "Caeser dressing with flaxseed" I thought the dressing was interesting, it really did taste like caeser dressing. i really could not taste any flax in it. The salad was good, i had never put capers in a salad before and i was completely surprised at the flavor. i found myself seeking the little caper berries out. I used imported Kalamata olives marinated in red wine vineager and olive oil for my piece of bread. i love the idea of smashing the olives in my toast. YUM

[lindrusso]

Made this two nights ago - very good.

[lindrusso]

I just wanted to put in a plug for this recipe again. It is very tasty and very easy. If you grill the salmon, as we did, it is also a very nice meal for a warm summer's day. YUM! :) It is also PACKED with nutrition!

I served this with whole wheat couscous (the dressing for the salad goes nicely with the couscous as well) and a cucumber and tomato salad with a balsamic dressing. Very easy, pretty and healthy meal. It was delicious! :)

Here's the recipe if anyone is interested:

WARM SALMON SALAD A LA PROVENCAL
(Cooking Light, April 2001)

1 (3/4-pound) salmon fillet
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup fresh lemon juice
3 tablespoons Caesar Dressing with Flax Seed (recipe follows)
10 cups gourmet salad greens
1/2 cup chopped red onion
4 (1 1/2-ounce) slices French bread, toasted
1/4 cup finely chopped balck olives

1. Preheat broiler. (Or preheat grill!)

2. Sprinkle fillet with salt and pepper. Place fillet, skin side down, on a broiler pan coated with cooking spray; broil 12 minutes or until fish flakes easily when tested with a fork. Remove skin from fillet; discard skin. Break fillet into chunks.

3. Drizzle juice and Ceasar Dressing with Flaxseed over salad greens, tossing to coat. Add onion and capers; toss gently to combine. Divide salad evenly among 4 plates. Divide fish evenly among salads. Top each bread slice with 1 tablespoon olives, spreading with a knife. Cut each slice in half. Serve immediately. Yield: 4 servings (serving size: 2 cups salad and 2 bread pieces).

4. (nutrition information includes dressing) Calories 334 (35% from fat); Fat 13g (sat 2.1g, mono 6.7g, poly 2.9g); Protein 24.3g; Carb 29.9g; Fiber 4.7g; Chol 56mg; Iron 3.4mg; Sodium 630mg; Calc 104mg.


CAESAR DRESSING WITH FLAXSEED

Ground flaxseed contributes a nutty flavor as well as omega-3 fatty acids, to salad dressings. The flaxseed mixture thickens as it stands and gives the dressing its texture. Try tossing it with romaine lettuce, Parmesan cheese savings, and toasted bread cubes for a classic Caesar salad.

1 tablespoon flax seed
1/4 cup water
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, crushed

1. Place flaxseed in a clean coffee grinder or blender, and process until finely ground. Place flaxseed meal in a medium bowl; add water, stirring with a whisk. Let stand 5 minutes. Add vinegar and remaining ingredients; stir with a whisk. Yield: 1/2 cup (serving size: 1 tablespoon).

2. Calories 40 (89% from fat); Fat 4g (sat 0.5g, mono 2.6g, poly 0.6g); Protein 0.4g; Carb 0.8g; Fiber 0.4g; Chol 0mg; Iron 0.1mg; Sodium 133mg; Calc 5mg.

ENJOY!