- 1
- 15 mins
- 25 mins
Ingredients
- 8 cups mixed baby greens, baby lettuces, or mixed Mediterranean greens
- 1/4 cup chopped walnuts
- 1 tablespoon olive oil
- 1 teaspoon walnut oil
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon sea salt
- 3/4 pound salmon fillet
- Ken's Lite Accents Honey Mustard salad spray
- WASH and spin the greens until very dry.
- 1 a large skillet over medium heat. Add the walnuts and toast for 1 minute. Remove the walnuts from the skillet and set aside.
- 4 the fish into 4 servings and place on top of the greens.
Preparation
Step 1
Directions
WASH and spin the greens until very dry.
HEAT a large skillet over medium heat. Add the walnuts and toast for 1 minute. Remove the walnuts from the skillet and set aside.
HEAT 1/2 tablespoon of the olive oil in the skillet over medium heat. Add half of the greens and cook gently for up to 1 minute. Place the greens in a medium salad bowl. Repeat with the remaining olive oil and greens. Toss the warmed greens with the walnut oil, balsamic vinegar, and salt.
PLACE an oven rack approximately 8" from the broiler element. Preheat the broiler on high. Place the salmon skin side down in an ovenproof dish. Coat the fish's surface with 8 sprays salad spray. Broil until the fish is just cooked, 8 to 10 minutes, depending on thickness.
CUT the fish into 4 servings and place on top of the greens.