By Chef David Grotto Servings: 4 (entrée sized) 8 (side dish sized) Nutrition Facts: 270 Calories, 4g Total Fat, 1g Sat Fat, 55mg Cholesterol, 340mg Sodium, 32g Carbs, 5g Fiber, 26g Protein
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preparation
preparation Time0 mins
cook Time
0 mins
servings
4
calories
387 per serving
ingredients
- 4 3-4 ounce salmon filets
- 1 cup mango, diced
- 1/2 cup pineapple chunks, fresh or canned/packed in water
- 1/4 cup roasted red peppers, sliced
- 1/4 cup red onion, julienne
- 4 tomatoes, quartered
- 4 tablespoons pickled peppers (mild), sliced
- 4 tablespoons fresh oregano leaves
- 2 heads Romaine lettuce, chopped
- 3/4 cup Catalina dressing
- 2 tablespoons toasted sunflower seed kernels, unsalted, (for garnish)
- 1 lime, quartered (for garnish)
directions
Directions
Broil salmon filets until done. While filets cook, toss remaining ingredients in a large bowl and dress with Catalina dressing. Chop salmon into bite size pieces and mix into salad. Garnish with sunflower seed kernels and a lime wedges.