From EatingWell: August/September 2006
This traditional Italian bread salad is full of tomatoes and cucumber and gets a protein boost with the addition of grilled salmon.
- 8 Kalamata olives, pitted and chopped
- 3 tablespoons red-wine vinegar
- 1 tablespoon capers, rinsed and chopped
- 1/4 teaspoon freshly ground pepper, divided
- 3 tablespoons extra-virgin olive oil
- 2 thick slices day-old whole-grain bread, cut into 1-inch cubes (see Tip)
- 2 large tomatoes, cut into 1-inch pieces
- 1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces
- 1/4 cup thinly sliced red onion
- 1/4 cup thinly sliced fresh basil
- 1 pound center-cut salmon, skinned (see Tip) and cut into 4 portions
- 1/2 teaspoon kosher salt
- Preheat grill to high.
- Whisk olives, vinegar, capers and 1/8 teaspoon pepper in a large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, cucumber, onion and basil.
- Oil the grill rack (see Tip). Season both sides of salmon with salt and the remaining 1/8 teaspoon pepper. Grill the salmon until cooked through, 4 to 5 minutes per side.
- Divide the salad among 4 plates and top each with a piece of salmon.
Tips & Notes
- Tips: If using fresh bread, you can grill the bread slices along with the salmon and then cut them into cubes. Alternatively, cut bread into cubes, place on a baking sheet and bake at 300°F until dry.
- How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding 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.
- To oil the grill rack, 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 spray the food with cooking spray before placing it on the grill.
Per Serving: 362 calories; 21 g fat (3 g sat, 12 g mono); 72 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 29 g protein; 5 g fiber; 386 mg sodium; 1002 mg potassium.
Nutrition Bonus: Selenium (67% daily value), Vitamin C (30% dv), Potassium (29% dv), Vitamin A (20% dv), Magnesium (18% dv), Excellent source of omega-3s
Carbohydrate Servings: 1/2
Exchanges: 1/2 starch, 1 1/2 vegetable, 3 lean meat, 2 fat
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- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- Ease of Preparation
- August/September 2006