Post by Tim Wescott on Jul 30, 2004 13:48:39 GMT -5
Salmon With Roasted Vegetable Salad
2 (6 ounce) salmon steaks, deboned
2 teaspoons canola oil
3 tablespoons brown sugar
1/4 cup Dijon mustard
2 cups deli roasted vegetable salad (preferably in balsamic vinegar;
if in oil, drain oil off)
Sprinkle salmon with vegetable oil.
In a small bowl, mix together brown sugar and mustard. Set
the oven to broil or prepare a grill on medium-high setting.
Broil or grill salmon for 5 minutes. Drizzle the brown sugar and
mustard mixture over the salmon. Continue to broil/grill for 2 more
minutes. Let the salmon cool for 15 minutes and then cut into
bite-sized chunks. In a large bowl, gently mix salmon with roasted
vegetable salad. Refrigerate for 30 minutes before serving. Serve
on a bed of salad greens, rice, or pasta. Makes 4 servings.
Nutritional Information Per Serving: (2-3 ounces salmon, 1/2 cup salad):
Calories: 250
Fat: 12 g
Cholesterol: 58 mg
Sodium: 247 mg
Carbohydrate: 16 g
Dietary Fiber: 1 g
Sugars: 12 g
Protein: 19 g
2 (6 ounce) salmon steaks, deboned
2 teaspoons canola oil
3 tablespoons brown sugar
1/4 cup Dijon mustard
2 cups deli roasted vegetable salad (preferably in balsamic vinegar;
if in oil, drain oil off)
Sprinkle salmon with vegetable oil.
In a small bowl, mix together brown sugar and mustard. Set
the oven to broil or prepare a grill on medium-high setting.
Broil or grill salmon for 5 minutes. Drizzle the brown sugar and
mustard mixture over the salmon. Continue to broil/grill for 2 more
minutes. Let the salmon cool for 15 minutes and then cut into
bite-sized chunks. In a large bowl, gently mix salmon with roasted
vegetable salad. Refrigerate for 30 minutes before serving. Serve
on a bed of salad greens, rice, or pasta. Makes 4 servings.
Nutritional Information Per Serving: (2-3 ounces salmon, 1/2 cup salad):
Calories: 250
Fat: 12 g
Cholesterol: 58 mg
Sodium: 247 mg
Carbohydrate: 16 g
Dietary Fiber: 1 g
Sugars: 12 g
Protein: 19 g