Here’s a healthy twist on a classic Cobb salad recipe: we skip the bacon, getting smoky flavor from chipotle peppers instead, and add salmon for a power-protein kick. Look for small cans of chipotle peppers in adobo sauce with Mexican foods at large supermarkets.
4 servings, 4 oz. salmon & 2 cups salad each
Active Time: 35 minutes |
Total Time: 35 minutes
1 1/4 pounds wild Alaskan salmon, skinned (see Tips)
1 tablespoon adobo sauce from canned chipotles, plus 1 tablespoon minced chipotle in adobo, divided
1/2 teaspoon salt, divided
1/2 cup reduced-fat sour cream
2 tablespoons white-wine vinegar
2 tablespoons water
10 cups mixed salad greens
1 avocado, diced
2 cups cherry tomatoes, halved
1/2 cup crumbled blue cheese
Preheat grill to medium-high.
Cut salmon into 4 equal portions. Brush with adobo sauce and sprinkle with 1/4 teaspoon salt.
Oil the grill rack (see Tips). Grill the salmon, turning once, until opaque, about 3 minutes per side.
Combine sour cream, vinegar, water, minced chipotle and the remaining 1/4 teaspoon salt in a small bowl. Toss greens in a large bowl with 1/2 cup of the dressing.
Divide the greens and salmon among 4 plates. Top with avocado, tomatoes and blue cheese. Drizzle with the remaining dressing.
Per serving :
22 g Fat;
8 g Sat;
9 g Mono;
91 mg Cholesterol;
13 g Carbohydrates;
37 g Protein;
7 g Fiber;
696 mg Sodium;
1476 mg Potassium
Tips: To skin salmon, place the salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.