Contributed By: bluther
Shape Magazine
For a more intense balsamic flavor, reduce the amount of water in the vinaigrette.
|
|
Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Fish
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: High Fiber
Meal Type: Salads & Dressings
Ingredients
Nonstick cooking spray
Dressing:
1/2 cup Balsamic vinegar
1/2 cup Water
2 tablespoons Dried cranberries
8 Dried apricots, thinly sliced
2 teaspoons Dijon mustard
2 teaspoons Honey
1 tablespoon Olive oil
Salad:
1 lb Salmon fillet, cut into 4 equal portions
1/2 teaspoon Salt
1/4 teaspoon Pepper
8 cups Spinach leaves, washed
2 cups Thinly sliced yellow squash
2 cups Thinly sliced red bell pepper
3 tablespoons Toasted chopped pecans
Preparation
Preheat oven to 425. Lightly coat a baking sheet with nonstick cooking spray; set aside.
In a small saucepan, combine balsamic vinegar, water, cranberries and apricots. Set pan over medium-high heat and bring to a boil. Simmer for 5 minutes. Strain and reserve liquid and fruit. Combine liquid with mustard, honey and oil.
Season salmon fillets with salt and pepper and transfer them to prepared baking sheet. Bake fillets for 5-7 minutes, until fork-tender.
Meanwhile, place 2 cups of spinach on each of 4 plates. Top each plate of spinach with 1/2 cup squash and 1/2 cup bell pepper.
Place a cooked salmon fillet atop each salad and sprinkle with 2 teaspoons of pecans. Top with 2 tablespoons of dressing and 1 tablespoon of reserved fruit.
Cook's Notes
Add toasted bread on the side and you have a terrific light meal on a warm fall night.
Nutrition Information
Calories: 348
;
Total Fat: 15g
;
Saturated Fat: 6.2g
;
Polyunsaturated Fat: 4g
;
Carbohydrates: 26g
;
Protein: 26g
;
Sodium: 494mg
;
Fiber: 9g