Disturbingly good salmon salad.
You will need:
* 1/2 small bag mixed greens
* 1/4 lb mushrooms
* Three medium tomatoes
* 4 oz. fresh salmon
* 1/4 cup dried cranberries
* 1/4 cup chopped walnuts
* Garlic paste
* Bleu cheese dressing -- I use low-cal Litehouse
Slice mushrooms and dice tomatoes. Toss with greens, walnuts and cranberries. I don't recommend reducing the amount of salad greens involved -- my 'recipe' uses half of a four-ounce grocer's bag -- but you can increase mushrooms, tomatoes or greens infinitely without changing the overall WW value of the salad, if you're counting points.
Bake or microwave your salmon, after coating the outside in garlic paste. Since the goal is to get the flavour without overwhelming everything else, I find the microwave works quite well; wrap the fillet in cling film, microwave for two minutes, remove the cling film, microwave for three more. You retain moisture without making salmon soup, that way.
When the salmon has cooled, separate it with a fork, and chop it into small segments. Toss with the salad, or add on top to taste. Add two tablespoons of dressing per bowl, to avoid totally overwhelming the fish. Description above is per person. So.
* 1/2 small bag mixed greens
* 1/4 lb mushrooms
* Three medium tomatoes
* 4 oz. fresh salmon
* 1/4 cup dried cranberries
* 1/4 cup chopped walnuts
* Garlic paste
* Bleu cheese dressing -- I use low-cal Litehouse
Slice mushrooms and dice tomatoes. Toss with greens, walnuts and cranberries. I don't recommend reducing the amount of salad greens involved -- my 'recipe' uses half of a four-ounce grocer's bag -- but you can increase mushrooms, tomatoes or greens infinitely without changing the overall WW value of the salad, if you're counting points.
Bake or microwave your salmon, after coating the outside in garlic paste. Since the goal is to get the flavour without overwhelming everything else, I find the microwave works quite well; wrap the fillet in cling film, microwave for two minutes, remove the cling film, microwave for three more. You retain moisture without making salmon soup, that way.
When the salmon has cooled, separate it with a fork, and chop it into small segments. Toss with the salad, or add on top to taste. Add two tablespoons of dressing per bowl, to avoid totally overwhelming the fish. Description above is per person. So.