Salmon Strawberry Almond Salad with a Mango Poppy Seed Dressing.

My husband and I went on our first vacation this past week, which is why it has been quiet around here. We took our children for a magical time to Disney World in Florida. In an attempt to save money on the trip, we stayed at a villa with full amenities. This way I could cook most meals. I was craving some seafood since we were surrounded by a tropical backdrop. Additionally i began to understand that a day at Disney made for one tired Momma. What could I cook that would satisfy, be quick to make, taste great, and hit the spot. This is what I came up with.

Salmon Strawberry Almond Salad with a Mango Poppy Seed Dressing.

-1 lemon -1 lb Wild-Caught Salmon fillet (If it smells fishy, do not buy) -Salt and Pepper
-1 cup chopped strawberries (or sliced if you prefer) -1/4 cup slivered almonds – 1/4 cup Mango Poppy Seed Dressing (or to taste) -1 Package Baby Spring Lettuce (Rinsed and Dried)

One: Preheat oven to 425 Degrees F. While the oven is heating up, Slice up your Strawberries. Cut Lemon in half.

Two: Place the Salmon in a baking dish, and season it with Salt and Pepper. Drizzle the Salmon with lemon juice, by squeezing one half of the Lemon at a time, over the fillet evenly with one hand. Use your opposite hand as a sieve to catch seeds. Slice the juiced Lemon and place the slices of Lemon directly onto the Salmon.

Three: Place the Salmon in the pre-heated oven and enjoy the aroma for about 15-20 minutes depending on the size and thickness of your fillet. You are looking for firm and flaky texture. While that is getting yummy, place your Slivered Almonds evenly on a cookie sheet with salt and pepper if desired. Half way through the Salmon baking time, place the Almonds in the oven.
salmon oven

Four: Toss the Baby Spring lettuce into a bowl. Once everything in the oven has come out, place the toasted Almond Slivers and chopped Strawberries evenly over the bed of lettuce. Use a fork to pull chunks of Salmon out and lay across the bed of green and red goodness. You may or may not want to keep the skin. It is whatever your preference is. I usually allow my family to dress the salad to their liking, so I don’t have to receive complaints and it does not get soggy with pre-dressing. Serve.

salmon salad

This salad as a meal serves 4 and as a side to soup may serve up to 6. Good crusty bread and a bit of dipping olive oil with fresh-cracked black pepper would make a great add to this dish. One soup that may pair well is corn chowder with a hint of lime.


Drive-thru Rut?

There are times you have to hit a drive-thru. It happens. A new meal that Chick-fil-a is serving is Chick-fil-a Grilled Market Salad. It is Food Snob approved.

I actually do not like eating a salad when I am out, but this one is super yummy! Loaded with berries and apples and sprinkled with blue cheese, it has enough flavor to satisfy any appetite. Topped with grilled chicken it comes in as a low-fat, low-calorie option. Only 180 calories and a big portion you can easily say yes.

Warning: It does come with granola and roasted nut blend on the side that are not included in the caloric count. The granola is 60 calories and the nuts are 80 calories. Compared to a chicken sammy this is still a great option and sprinkle away! The recommended dressing is Zesty Apple Cider vinaigrette, but beware if you use the whole packet it is over 200 calories. A light drizzle would go a long way since there is already so much flavor. You could also pick out some blue cheese to help make up the difference if you really want to. Omit the chicken and you have a vegetarian option and fewer calories.

This meal has anti-oxidants, iron, lean protein, good fats, and great flavor. I would obviously like to see organic produce, but this is fast food after all. Rating: 8.5/10

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