Seared Salmon Salad with Strawberry-Basil Relish
 
Author: 
Nutrition Information
  • Serves: 6 servings
  • Serving Size: 4 ounce salmon fillet + 2 cups salad
  • Calories: 340
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Carbohydrates: 12 g
  • Sodium: 550 mg
  • Fiber: 2 g
  • Protein: 31 g
  • Cholesterol: 75 mg
Type: Entree
Cuisine: American
Prep Time: 
Cook Time: 
Total Time: 
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Photo by: Layla Mays, Dietetic Intern
Ingredients
  • 6 salmon fillets (4 ounces each)
  • 1 tablespoon butter, melted
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
RELISH:
  • 1-1/4 cups finely chopped fresh strawberries
  • 1 tablespoon minced fresh basil
  • 1 tablespoon honey
  • Dash freshly ground black pepper
SALAD:
  • 1 container of baby arugula (11 ounces)
  • ½ cup of praline pecans
  • ¾ cup fresh blueberries
  • 8 ounces of crumbled feta, reduced-fat
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
Instructions
COOK THE SALMON: Brush fillets with melted butter; sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add fillets, skin side up, in batches if necessary; cook 2-3 minutes on each side or until fish just begins to flake easily with a fork.
PREPARE THE RELISH: In a small bowl, toss strawberries with basil, honey and pepper.
ASSEMBLE THE SALAD: In a large bowl, combine baby arugula, pecans, blueberries, and feta. Toss with oil and vinegar. Divide between six bowls.
SERVE a salmon filet on top of salad with strawberry relish.
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Exchanges: 1 Carbohydrate, 4 Proteins, 3 Fats