Southwestern Salmon Cobb Salad
From EatingWell: July/August 2013
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.
- 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.
Tips & Notes
- 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.
Per serving: 385 calories; 22 g fat (8 g sat, 9 g mono); 91 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 37 g protein; 7 g fiber; 696 mg sodium; 1476 mg potassium.
Nutrition Bonus: Vitamin A (85% daily value), Folate (62% dv), Vitamin C (60% dv), Potassium (42% dv), Calcium & Magnesium (26% dv), Iron (18% dv), Zinc (16% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetable, 4 lean meat, 1/2 high fat meat, 2 fat
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- 45 minutes or less
- July/August 2013