Seared Salmon Salad with Beets and Blackberries
"Great recipe for when it is still hot and you want a salad. We find wild blackberries on our walks here, especially in the summer."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (397.6 g)
- Calories 494
- Total Fat - 21.9 g
- Saturated Fat - 3.4 g
- Cholesterol - 94.4 mg
- Sodium - 621.4 mg
- Total Carbohydrate - 33.1 g
- Dietary Fiber - 6.9 g
- Sugars - 11.5 g
- Protein - 41.1 g
- Calcium - 73.1 mg
- Iron - 3.8 mg
- Vitamin C - 12.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat.
Step 2
Sprinkle the salmon fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the fillets to the preheated skillet, skin side down. Cook for 4 minutes on each side, or until done. Remove from the pan.
Step 3
Place the beets and 1/4 cup water in a microwave-safe bowl. Cover with plastic wrap. Microwave on high for 6 minutes or until tender. Drain.
Step 4
Whisk together the remaining 2 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, rind, and juice in a small bowl.
Step 5
Combine the beets, greens, blackberries, and mint in a large bowl. Add the vinegar mixture and toss gently.
Step 6
Place 2 cups of the greens mixture on each of 4 plates and top with the salmon fillets.
Tips
No special items needed.
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