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SALMON AND BEET SALAD (Saturday)




Source of Recipe


Marla
SALMON AND BEET SALAD (Saturday)
Makes 4 servings

Preparation time: 20 minutes; marinating time: 15 to 30 minutes

Cooking time: 10 minutes

For the salmon:

1 (16-ounce) jar whole pickled beets

1 pound salmon fillet with skin, cut into 4 equal pieces

1 (5- to 6-ounce) package mixed greens (6 cups)

8 ounces cooked fresh green beans

2 tablespoons crumbled cooked bacon

For the dressing:

3 tablespoons reserved liquid from pickled beets, divided

1/3 cup reduced-fat balsamic or raspberry dressing

1 tablespoon minced shallot

1 1/2 teaspoons chopped fresh dill, plus additional dill for garnish

1/4 teaspoon pepper

Drain beets; reserve 3 tablespoons juice (discard remaining juice). In a small bowl, combine beet juice with balsamic or raspberry dressing. Stir in shallot, dill and pepper; set aside. Place salmon in shallow dish and drizzle with 1/4 cup dressing; turn to coat. Cover and marinate in refrigerator for 15 to 30 minutes. Reserve remaining dressing; set aside. Cut beets in half. In a medium bowl, combine beets with 2 tablespoons reserved dressing; toss to coat and set aside.

Heat oven to 450 degrees. Place salmon, skin side down, on one half of rimmed baking sheet, lined with nonstick foil. Place beets on other half of baking sheet. Roast 8 to 10 minutes or until salmon is cooked through. Remove from oven; discard skin. Divide greens among 4 individual plates. Top with equal amounts of green beans and beets. Place one portion of salmon on each salad. Sprinkle with bacon and additional dill. Divide and drizzle each serving with remaining dressing.

Note: If desired, salmon and beets can be made up to 1 day in advance, refrigerated and served cold.

Per serving: 259 calories, 29 grams protein, 6 grams fat (20 percent calories from fat), 1.1 grams saturated fat, 25 grams carbohydrate, 70 milligrams cholesterol, 380 milligrams sodium, 5 grams fiber.