Thursday, March 17, 2011

Lent -- Mandarin Salmon Salad

1 skinless fillet ( 8 oz.) salmon
1/4 t. salt
1/4 t. black pepper
4 c. spring green salad mix
1 can ( 8 oz.) Mandarin oranges, drained and rinsed
2 T. rough chopped walnuts
1 T. Dijon mustard
1 T. balsamic vinegar

1. Season fillet with black pepper. Broil, grill, or pan-fry salmon on each side until meat is firm to the touch and flakes easily with a fork, about 4 minutes per side, depending on thickness of fillet.

2. Divide greens among 2 serving plates. Cut fillet in half and place piece on each plate over greens. Sprinkle each fillet with orange segments and walnuts.

3. Mix together in a small bowl the mustard and vinegar. Drizzle over each salad.

YIELD: 2 serving( 4 0z. fish and 2 1/2 cups salad per serving)

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