A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Salmon And Mango Salad
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- #65659
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Vinaigrette
1 teaspoon minced shallot
2 teaspoons white wine vinegar
1/2 lime, juiced
1 teaspoon granulated sugar
3 tablespoons olive oil
salt
ground black pepper
Salmon
2 salmon fillets (4 ounce size)
1 tablespoon olive oil
salt
ground black pepper
Salad
1/4 cup pine nuts
1 tablespoon olive oil
6 cups mixed salad greens
12 cherry tomatoes, halved
1 ripe mango, peeled and chunked
1/2 cup crumbled feta cheese
directions
For Vinaigrette: Combine shallot, vinegar, lime juice and sugar in a small bowl; steep shallot until ready to serve. Just before serving, whisk in oil and season to taste with salt and pepper to taste.
For Salmon: Place salmon, skin side down, on a microwave-safe plate. Pour 2 tablespoons water in the bottom of the plate. Drizzle salmon with oil; season to taste with salt and pepper.
Cover loosely with plastic film, making sure there is an opening for air to escape. Microwave on high until just firm in the center, about 3 minutes. Uncover and let cool on counter until ready to serve.
In a small skillet, toast pine nuts in oil until lightly browned. Pour onto a small plate to cool.
Combine greens, tomatoes, mango and feta in a large bowl. Add toasted nuts. Flake salmon; add to bowl. Toss with vinaigrette.
added by
tpogue
nutrition data
379 calories, 28 grams fat, 18 grams carbohydrates, 18 grams protein per serving. This recipe is low in carbs.
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