Fresh Salmon Salad with Lemon-Basil Dressing
This composed salad is equally delicious made with tuna.
  • 1 pound small white potatoes, unpeeled
  • 1/2 pound green beans, halved crosswise
  • 3/4 pound salmon fillet
  • 1/2 teaspoon salt
  • 1/3 cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon olive oil
  • 2 tablespoons chopped fresh basil
  • 3 cups mixed salad greens
  • 1 cup cherry tomatoes, halved

1. In a medium pot of boiling water, cook the potatoes until tender, about 20 minutes. Add the green beans during the final 3 minutes of cooking. Drain.

2. Preheat the oven to 450°F. Sprinkle the salmon with 1/4 teaspoon of the salt. Bake until just cooked through, about 10 minutes. When cool enough to handle, remove and discard the salmon skin. Break the salmon into bite-size pieces.

3. Meanwhile, in a small bowl, combine the remaining 1/4 teaspoon salt, the lemon juice, mustard, honey, and oil. Stir in the basil.

4. Arrange the lettuce on 4 plates. Top with the potatoes, green beans, and cherry tomatoes. Place the salmon on top and spoon the dressing over. Serve warm or at room temperature.

Nutritional Information
Per serving: 302 calories, 8.4g total fat (1.4g saturated), 51mg cholesterol, 5g dietary fiber (1.7g soluble), 38g carbohydrate, 21g protein, 448mg sodium.
Good source of: niacin, omega-3 fatty acids, potassium, selenium, thiamin, vitamin B12, vitamin B6, vitamin C, vitamin D.

Date Published: 09/19/2005 > Printer-friendly Version

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