This traditional Italian bread salad is full of tomatoes and cucumber
and gets a protein boost with the addition of grilled salmon.
4 servings, 2 cups salad & 3 ounces salmon each
Active Time: Total Time:
8 Kalamata olives, pitted and chopped
3 tablespoons red-wine vinegar
1 tablespoon capers, rinsed and chopped
1/4 teaspoon freshly ground pepper, divided
3 tablespoons extra-virgin olive oil
2 thick slices day-old whole-grain bread, cut into 1-inch cubes (see Tip)
2 large tomatoes, cut into 1-inch pieces
1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces
1/4 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
1 pound center-cut salmon, skinned (see Tip) and cut into 4 portions
1/2 teaspoon kosher salt
Preheat grill to high.
Whisk olives, vinegar, capers and 1/8 teaspoon pepper in
a large bowl. Slowly whisk in oil until combined. Add bread, tomatoes,
cucumber, onion and basil.
Oil the grill rack (see Tip). Season both sides of
salmon with salt and the remaining 1/8 teaspoon pepper. Grill the salmon
until cooked through, 4 to 5 minutes per side.
Divide the salad among 4 plates and top each with a piece of salmon.
Tips & Notes
Tips: If using fresh bread, you can
grill the bread slices along with the salmon and then cut them into
cubes. Alternatively, cut bread into cubes, place on a baking sheet and
bake at 300°F until dry.
How to skin a salmon fillet: Place
salmon fillet on a clean cutting board, skin-side down. Starting at the
tail end, slip the blade of a long knife between the fish flesh and the
skin, holding down firmly with your other hand. Gently push the blade
along at a 30° angle, separating the fillet from the skin without
cutting through either.
To oil the grill rack, oil a folded paper towel, hold it
with tongs and rub it over the rack. (Do not use cooking spray on a hot
grill.) When grilling delicate foods like tofu and fish, it is helpful
to spray the food with cooking spray before placing it on the grill.
21 g fat
( 3 g sat , 12 g mono
72 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 29 g protein; 5 g fiber; 386 mg sodium; 1002 mg potassium. Nutrition Bonus: Selenium
(67% daily value), Vitamin C (30% dv), Potassium (29% dv), Vitamin A
(20% dv), Magnesium (18% dv), Excellent source of omega-3s Carbohydrate Servings: 1/2 Exchanges: 1/2 starch, 1 1/2 vegetable, 3 lean meat, 2 fat