Photo: Leigh Beisch
Prep Time
25 Mins
Cook Time
10 Mins
4 servings (serving size: 1 salmon fillet and 1 cup greens)

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.

How to Make It

Step 1

Preheat grill to medium-high.

Step 2

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

Step 3

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

Step 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.

Step 5

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

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