4
Serves
Preparation time: 25 minutes
Cooking time: 5 minutes
Chunks of pink salmon contrast beautifully with dark, leafy greens in this satisfying but light main-course salad, perfect for a warm summer evening. The olive oil dressing is sharpened with fresh lemon juice, which gives the salad an appealing kick and also dampens your blood sugar response to the meal. Crisp toasts, spread with appetite-teasing black olive spread, round out the salad. This is an excellent opportunity to enjoy the rye or pumpernickel bread that is recommended for Magic eating.
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 tablespoon plus 1/4 cup lemon juice
1/2 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt, divided
Freshly ground pepper to taste
8 cups (5 ounces/140 grams) mesclun salad mix, rinsed and dried
4 slices rye or pumpernickel bread
1 pound (450 grams) salmon fillet, skin removed, cut into 1 1/4-inch (3-centimeter) chunks
1/2 cup finely chopped red onion
4 teaspoons drained capers, rinsed
2 tablespoons black olive spread (olivada) or tapenade or finely chopped pitted Kalamata olives
1. Combine 2 tablespoons of the oil, 1 tablespoon lemon juice, mustard, garlic, 1/8 teaspoon salt, and pepper in a small bowl or jar with a tight-fitting lid. Whisk or shake to blend. Place the salad mix in a large bowl. Drizzle with the lemon dressing and toss to coat well. Divide the salad among 4 plates. Toast the bread slices.
2. Season the salmon with the remaining 1/8 teaspoon salt and pepper. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the salmon and cook, turning several times, until browned, 3 to 4 minutes. Add the remaining 1/4 cup lemon juice, onion, and capers. Cook, shaking the skillet, until salmon is opaque in the center, 30 to 60 seconds. Spoon the salmon, onion, capers, and pan juices over the salads. Cut each slice of toast in half and spread with the olive paste (or chopped olives). Garnish each salad with 2 olive toasts. One serving is 2 cups of salad, 3 ounces (85 grams) salmon, and 1 slice of bread.
Per serving: 347 calories, 22 g protein, 9 g carbohydrates, 2 g fiber, 25 g total fat, 5 g saturated fat, 399 mg sodium.
In Step 2, substitute fresh tuna for the salmon.