Thursday, July 12, 2012
Salmon Caper Salad
Martha Stewart and I changed it ever so slightly to make it a filling dinner. It could definitely be made for a light dinner or a lunch. I just ate the salad but some millet on the side was necessary to fill my husband up.
WW = 8 points per serving.
1/4 cup small red onion, chopped finely
1 Tablespoon red-wine vinegar
1 1/2 Tablespoons capers, chopped coarsely
1 Tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
1/2 cup grape tomatoes, sliced into fours
4 big handfuls of arugula
lemon, 4 slices plus 2 wedges
5-6 scallion greens, chopped into 3/4" pieces
2- 6-ounce fillets wild Atlantic salmon
1/4 cup fresh parsley, coarsely chopped
1. In a small bowl combine onion, vinegar, capers, olive oil, salt and stir until combined. Gently toss in tomatoes and set aside. Plate arugula.
2. In a large stock pot, add 6 cups of water, a dash of salt, lemon slices and scallions. Bring water to a boil. When boiling gently drop salmon, skin side down, into water with slotted spoon. Reduce heat to just a low boil. Cook for 3-5 minutes until fish flakes away in center with a fork.*
3. Remove fish immediately. Using a fork pull fish away into big chunks, removing and discarding skin.
4. Toss parsley in with onion/caper dressing mixture. Then gently toss salmon in.
5. Place salmon salad on top of arugula and serve immediately with lemon wedges.
*I undercooked my fish and didn't realize until I started cutting it. So I cut it into chunks, placed it in a small strainer and just dunked it back in the hot water (off of the heat) for another minute or so and then it was cooked enough.