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FRESH SALMON SALAD

Source of Recipe

.
FRESH SALMON SALAD

The New American Heart Association Cookbook
Exchanges
Servings: 6

INGREDIENTS:
Vegetable oil spray (olive oil spray preferred)
1-1/2 pound fresh salmon steaks, 3/4 to 1-inch thick
Vegetable oil spray (olive oil flavor preferred)
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon pepper, or to taste
2 ribs celery, diced (1 cup)
1/2 cup diced red bell pepper (1/2 medium)
1/2 cup finely diced onion (1 medium)
1/2 cup fat-free, cholesterol-free or light, reduced-calorie mayonnaise dressing
10 small black olives, thinly sliced (optional)
Juice of 1 medium lemon (3 tablespoons)
2 tablespoons finely snipped fresh parsley
1/4 teaspoon Redhot pepper sauce (or to taste)

DIRECTIONS:
1. Preheat oven to 450 degrees F. Spray an oven-proof 13x9x2-inch glass baking dish with vegetable oil spray.

2. Rinse salmon and pat dry with paper towels. Pour 2 tablespoons lemon juice over salmon. Lightly spray one side of salmon with vegetable oil spray. Sprinkle with thyme and pepper. Put salmon in baking dish.

3. Bake for 10 minutes, or until salmon flakes easily when tested with a fork.

4. Carefully remove all skin and bones from salmon. Put salmon in a medium bowl and flake with a fork.

5. Add remaining ingredients and stir well. Cover and refrigerate for several hours before serving.

Per Serving: Calories: 197; Fat: 8 grams; Carbohydrate: 6 grams; Sodium: 210 mg; Cholesterol: 68 mg; Protein: 22 grams; Fiber: 1 gram ++++ Exchanges: 1 Vegetable; 3 Low-Fat Meat