Three kinds of olives join two varieties of bell peppers to create a flavorful dressing for baby salad greens. Top with grilled citrus salmon for a delicious light summer meal.
Special Diets:
Ingredients
Method
Zest orange and lemon into a shallow dish.
Slice orange and lemon in half and squeeze out all juice.
Remove any seeds.
Add juice to zest.
Place salmon fillet in marinade.
Cover and refrigerate for 30 minutes.
In a food processor, combine shallots, garlic, vinegar, olive oil, salt, pepper and rosemary.
Blend for just a few seconds.
Add olives and bell peppers.
Pulse until finely diced.
Heat the grill to medium-hot.
Grill salmon for about 10 minutes per inch of thickness.
Turning is not necessary.
Salmon is done when it turns a light pink color throughout.
In a large serving bowl, toss salad greens with cucumbers and tomatoes.
Top with dressing.
Slice salmon fillet into small strips and lay on top of salad.
Nutritional Info
Serving Size
Calories
510
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.