Tossed Salmon Niçoise Salad
Active Time: 30 minutes • Total Time: 30 minutes • Serves: 4
1 pound Schnucks red potatoes (3 large), unpeeled and each cut into 1-inch chunks
4 ounces fresh green beans, trimmed and each cut crosswise in half
1-1/4 pounds fresh salmon fillet, cut into 4 equal pieces
Schnucks nonstick cooking spray
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 can (2.25 ounces) sliced kalamata olives, drained
1 package (1 pint) grape tomatoes, each cut in half
2 Schnucks romaine hearts, trimmed and each cut crosswise into 1-inch pieces
1/2 cup light Caesar dressing
1/4 cup very thinly sliced onion (about 3 ounces)
4 refrigerated hard-cooked peeled eggs, each cut lengthwise into 4 wedges
1. Place potatoes and green beans in small microwave-safe bowl; cover tightly with plastic wrap. Cook in microwave oven on high 5 minutes or until potatoes are tender.
2. Preheat grill pan over medium-high heat. Spray both sides of salmon with nonstick cooking spray and sprinkle top with salt and pepper. Place salmon on hot grill pan, skin side up, and cook 6 to 11 minutes, depending on thickness of salmon, or until internal temperature reaches 145°F and center is still slightly pink, turning once halfway through cooking.
3. Meanwhile, in large bowl, toss olives, tomatoes, romaine, dressing, onion, potatoes and green beans until well combined. On each of 4 dinner plates, evenly divide salad mixture. If desired, remove skin from salmon; top each salad with 1 piece of salmon and arrange 4 egg wedges around plate.
Each serving: about 499 calories, 21 g total fat
(3 g saturated), 280 mg cholesterol, 1117 mg sodium,
43 g carbohydrate, 10 g fiber, 38 g protein