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 chick peas. Fiber, monounsaturated fat, fresh veggies all in one salad bowl.
Canned beans are something I keep in my pantry to use in a pinch if I need a hurry-up meal. The flavor is usually great, but you have to be careful because of the sodium content (see Salt in Canned vs. Frozen Veggies). There is usually about 400 – 500 mg sodium in a half cup of canned beans.
Unfortunately, simply rinsing canned beans doesn’t help to reduce the sodium content. However, if the beans are rinsed and then heated in clear water, the sodium content drops by about a third.
In the recipes in this book where I call for canned beans, the Nutrition Facts are based on canned beans. If you need to be on a very low salt diet, buying dried beans and cooking them yourself lets you control the amount of sodium.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes great leftovers.
|spray olive oil|
|16 ounces||salmon filet|
|2 large||carrots (peeled and diced)|
|2||ribs celery (diced)|
|1/2 large||green bell pepper (diced)|
|2 medium||yellow squash (seeded and diced)|
|2 15 ounce can||no salt added chick peas (drained and rinsed)|
|1 tsp||dried peppermint|
|1 tsp||dried oregano|
|fresh ground black pepper (to taste)|
|1 Tbsp||olive oil|
|1 Tbsp||white wine vinegar|
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, chick peas, 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.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 456||Calories from Fat 147|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 12g||49%|
|Vitamin A 135%||Vitamin C 36%|
|Calcium 11%||Iron 27%|
|Vitamin K 21 mcg||Potassium 1130 mg|
|Magnesium 108 mg|