Monday, February 18, 2013

Maple-Glazed Salmon Salad with Walnut Oil Vinaegrette

Maple Glazed Salmon Salad Recipe
Yield: 4 servings
A heart healthy salad, full of Omega 3s and satisfying enough to be the full dinner.
    Walnut Oil Vinaigrette:
  • ¼ cup walnut oil
  • ¼ cup apple cider vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 garlic clove, minced
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp pepper
  • Salad:
  • 1 tbsp olive oil
  • 2 tbsp sugar-free maple syrup (I used Nature's Hollow) OR 2 tbsp real maple syrup
  • 1 tbsp Dijon mustard
  • ½ tsp maple extract (omit if using maple syrup)
  • 1 lb salmon filet
  • Salt and pepper
  • 6 cups salad greens, spinach or a combination
  • 2 red peppers, chopped
  • 1 cup walnuts, lightly toasted
  1. For Walnut Oil Vinaigrette, whisk all ingredients together and set aside.
  2. For the salad, preheat oven to 425F and brush a large glass or ceramic baking dish with olive oil.
  3. In a small bowl, whisk together Dijon mustard, maple syrup and maple extract.
  4. Cut filet into 4 even portions and arrange in baking dish. Sprinkle with salt and pepper and brush with glaze.
  5. Bake 9 to 11 minutes, until fish is cooked through and flakes easily with a fork. Remove and let cool 10 minutes.
  6. Divide salad greens between 4 large plates.
  7. Sprinkle each with chopped red peppers and walnuts.
  8. Top each with a salmon portion.
  9. Pass dressing at table.
Serves 4. Each serving has 11 g total carbs and 5 g of fiber. Total NET CARBS = 6g (If using sugar-free maple syrup).

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