Evening Edge
What’s For Dinner?
DEL.ICIO.US
Fresh Salmon Salad
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Wendy Jacobson of Atlanta writes: "After hosting a party . . . I had some extra poached salmon I had bought from a takeout gourmet store. I decided to add some ingredients to spruce it up and stretch it out for another meal. You can serve it as is or on a bed of lettuce.” For those not lucky enough to have leftover salmon, cooking takes only a few minutes if you cut the fillet into pieces, and because the salad is seasoned with lemon juice, not mayonnaise, it still tastes delicious if it's slightly warm.
Jacobson advises: "Use informal measurements, sample and adjust until it meets your own taste test."
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 3
Ingredients:
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1 pound salmon fillet, preferably skinless, cut into 1 1/2-inch pieces
1/4 cup fresh lemon juice
3 tablespoons diced sweet onion or shallot
1/4 cup chopped fresh dill or Italian parsley
3 tablespoons capers
Instructions:
Place salmon in simmering water or in a steamer basket coated with nonstick spray over simmering water. Heat until just cooked through (you can break it up to hasten cooking). Transfer to a bowl and flake apart. Refrigerate for 20 minutes or until partially cooled. Just before serving, add lemon juice, onion, dill and capers to taste.
Notes:
Prep the other ingredients while the salmon cools. If using pre-cooked salmon, just mix together with other ingredients and serve.
Nutrition:
Per serving: 186 calories (percent of calories from fat, 26), 30 grams protein, 3 grams carbohydrates, trace fiber, 5 grams fat (1 gram saturated), 79 milligrams cholesterol, 180 milligrams sodium.
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