The Best and Lightest: 150 Healthy Recipes for Breakfast, Lunch and Dinner by Editors of Food Network Magazine

Author:Editors of Food Network Magazine
Language: eng
Format: azw3, epub
ISBN: 9780804185356
Publisher: Potter/TenSpeed/Harmony
Published: 2015-12-28T16:00:00+00:00

Per serving: Calories 472; Fat 22 g (Saturated 3 g); Cholesterol 136 mg; Sodium 1,051 mg; Carbohydrate 31 g; Fiber 6 g; Protein 37 g

Salmon with Warm Tomato-Olive Salad

Look for wild species of salmon at the fish counter, like sockeye, Chinook, chum, coho and pink. Much of it is from Alaska, where sustainable fishing practices are mandated in the state constitution.

Gluten-Free

SERVES 4

ACTIVE: 25 min

TOTAL: 25 min

5 tablespoons extra-virgin olive oil, plus more for brushing

1 tablespoon plus 1 teaspoon red wine vinegar

1 tablespoon honey

¼ teaspoon red pepper flakes

Kosher salt

4 6-ounce salmon fillets (preferably wild), about 1¼ inches thick

1 clove garlic

½ cup coarsely chopped pitted kalamata olives

2 medium beefsteak tomatoes, cut into 1-inch chunks

1 cup sliced celery (inner stalks with leaves)

¼ cup roughly chopped fresh mint

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