Congratulations to Vera Khule, the winner of the Paderno Veggie Spiralizer! Also, a big thanks to everyone who entered!
This week I had salmon for dinner twice, surprise surprise. However, I decided to get a little fancy shmancy and added thinly sliced pears (the fanciest fruit) and goat cheese (the fanciest cheese) to a regular old salad. Since the best part of salmon is the crispy bits, I decided to cut my salmon into 1-2 inch cubes for extra goodness. I used Trader Joe's Olive Oil and Lemon Juice to whip up a fast yet delicate dressing for the top. Behold, a salad with a face lift.
P.S. Fall is just around the corner! What would you like to see this season on Lemon Pantry?
Grilled Salmon Tips Salad
Recipe by Ali Caron, RD
Serves 2
Ingredients:
2 5-oz portions of salmon, cut into 1-2 inch cubes
3 cups salad greens
1 pear, sliced thinly
2 tablespoon walnuts
2 tablespoon dried cranberries
2 oz goat cheese, crumbled
Spicy Lemon Dressing:
2 tablespoons Trader Joe's Olive Oil with Lemon Juice
1/4 teaspoon Dill
1/8 teaspoon Chili Powder
Salt and Pepper to taste
Directions: Lightly spray grill pan with non-stick olive oil spray. Cook salmon for about 2 minutes on each side until all sides are golden brown.
Meanwhile, prep salad greens (1 1/2 cups on each plate) and arrange 1/2 sliced pears on top of each. Sprinkle on cranberries and walnuts.
Top salads with cooked salmon and crumbled goat cheese. Drizzle each with 1 tablespoon of dressing.
Nutrition Facts: 551 Calories, 38g Fat, 19g Carbohydrate, 40g Protein, 4.5g Fiber, 186mg Sodium, 699mg Potassium
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