This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Beware of cross-contamination from breaded or seasoned items at the fish counter.
"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it." -Mario Batali, Chef
Two of the world's best foods together in a light spring salad: salmon and chickpeas. Fiber, monounsaturated fat, fresh veggies all in one salad bowl.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 45 Minutes (does not include chilling time)
This recipe can easily be multiplied and makes great leftovers.
Place a large skillet in the oven and preheat oven to 425°F. When the skillet is hot spray the pan lightly with olive oil and add the salmon filet skin side down.
Cook for about 4 - 5 minutes and then turn. Cook for another 4 - 5 minutes and remove from the oven. Place on a plate and let cool for about 5 minutes. Place the plate in the fridge.
While the salmon is cooling, mix together the carrots, celery, green pepper, squash, chickpeas, paprika, peppermint, oregano, salt, and pepper. Place in the fridge to chill.
After about 15 minutes remove the salmon from the refrigerator and peel the skin off. Cut the skin into thin strips. Add the strips to the salad and fold. Flake the salmon into medium pieces. Add the flaked salmon to the salad. Fold gently.
Add the olive oil and vinegar and fold gently. Chill before serving.
Serving size: about 2 cups
|Calories 510||Calories from Fat 198|
|% Daily Value|
|Total Fat 22g||29%|
|Saturated Fat 4.5g||22%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 44g||16%|
|Dietary Fiber 13g||45%|
|Vitamin A 44%||Vitamin C 52%|
|Calcium 10%||Iron 28%|
|Vitamin K 30mcg||Potassium 1200mg|