Salmon Salad With Vinaigrette

salmon-salad
Leigh Beisch

Good to Know

This salad is full of protein from the salmon and hard-boiled eggs. To cut back on cholesterol, avoid the eggs, and you'll still get lots of protein. Protein is rich in omega-3 fatty acids, which studies show play an important role in brain health.

Ingredients

Preparation

1. Preheat grill to medium-high.

2. Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.

3. Combine vinegar, mustard, oil, shallots, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl, stirring well with whisk; set aside.

4. Using a mister, spray both sides of each fillet with olive oil; sprinkle with 1/8 teaspoon salt and 1/8 tea-spoon pepper. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with fork, turning after 4 minutes.

5. Arrange 1 cup greens in each of 4 bowls; top with onion, egg slices, and beans. Top with salmon; drizzle with dressing.

Nutrition Information

  • Calories per serving271
  • Fat per serving13
  • Saturated fat per serving2
  • Monounsaturated fat per serving6
  • Polyunsaturated fat per serving3
  • Protein per serving26
  • Carbohydrates per serving13
  • Fiber per serving5
  • Cholesterol per serving160
  • Iron per serving3
  • Sodium per serving355
  • Calcium per serving110