Grilled Salmon Salad
Yields 4 servings
Roasted Mushrooms and Tomatoes
1 pound fresh mushrooms, sliced
16 Cherry Tomatoes
1 Teaspoon Garlic Powder
Preheat oven to 350. Lightly spray a baking sheet with cooking spray. In a
medium size bowl, toss the mushrooms and tomatoes with the olive oil and
garlic powder. Toast in the oven for 10 minutes until tomatoes are just
beginning to brown and mushrooms are tender. Remove from oven and let cool
to room temperature.
Dressing:
¼ cup lemon juice
1 Tablespoon Olive Oil
2 teaspoons Dijon Mustard
¼ teaspoon salt
¼ teaspoon black pepper
In a small bowl, combine lemon juice, olive oil, mustard, salt and pepper
Grilled Salmon:
Cooking Spray
½ teaspoon salt
¼ teaspoon black pepper
4 6 ounce salmon filets
6 cups mixed salad greens
Preheat the broiler or grill. Spray the salmon fillets with cooking spray.
Sprinkle lightly with salt and pepper. If you are grilling, cook the fillets
about 6 inches away from the heat source (if you are broiling, about 4
inches away) for 2 to 3 minutes on each side, according to taste.
Divide the salad greens between 4 plates, arrange the roasted mushrooms and
tomatoes around the edge of the plate. Place the fillets on top if the
greens and drizzle with dressing. Serve immediately.
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