Looking for a new way to prepare salmon? Check out this terrific 35-minute main-dish salad featuring feta cheese, dried cherries and toasted pecans.
cup real maple or maple-flavored syrup
cup canola or vegetable oil
tablespoons plus 1 teaspoon balsamic vinegar
teaspoon ground cinnamon
salmon fillet (1 1/4 lb), cut into 4 pieces
cups spring greens (from 5-oz bag)
cup coarsely chopped pecans, toasted
cup crumbled feta cheese (2 2/3 oz)
cup dried cherries
Heat oven to 400°F. Line 15x10-inch pan with foil. In small bowl, beat dressing ingredients with whisk until blended. Place 3 tablespoons dressing in small bowl; reserve for brushing on salmon. Set remaining dressing aside for salad. Place salmon pieces, skin side down, in pan.
Bake 10 to 14 minutes, brushing with reserved 3 tablespoons dressing twice during last 5 minutes of baking, until salmon flakes easily with fork. Discard any remaining dressing used for salmon.
In large bowl, toss greens with reserved dressing for salad. On 4 individual plates, evenly divide greens, pecans, cheese and cherries. Lift pieces of salmon from skin with metal spatula; top each salad with salmon.
To toast pecans, cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Remove immediately from hot skillet to prevent overcooking.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.