Warm Salmon Salad a La Provencal

"With salmon, flaxseed, and olives, this meal is packed with omega-3 and mono unsaturated fats. From Cooking Light. Wonderful light dinner. My husband and I both enjoy this one immensely!"
 
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Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat broiler or grill.
  • Sprinkle fish with salt and pepper.
  • Place fish, skin side down on a broiler pan coated with cooking spray; broil 12 minutes or until fish flakes with a fork (or grill).
  • Remove skin from fish.
  • Break fish into chunks.
  • Drizzle juice and Caesar dressing with flaxseed over salad greens, tossing to coat.
  • Add onion and capers, toss gently to combine.
  • Divide salad evenly among 4 plates.
  • Divide the fish chunks evenly among salads.
  • Top each bread slice with 1 tbsp olives, spreading with a knife.
  • Cut each slice in half.
  • Serve immediately.

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Reviews

  1. Well, I really enjoyed this salad! I love capers and black olives, and this salad tasted so good with them. Thanks so much for this recipe!
     
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RECIPE SUBMITTED BY

I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
 
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