Salmon & Cheese Salad
Preparation: 10 mins
Cook: 10 mins
Total: 20 mins
Challenge Protein Servings: 1.5
Benefits & Notes: Here, we’ll poach the salmon and add chèvre cheese.
Salads are great way to stick to low protein serving. In the challenge, prefer wild caught salmon, which has 2X health benefit comparing to farmed salmon.
Ingredients
- 3 ounces of salmon
- 2 tablespoons of chèvre cheese (or any creamy cheese)
- 1⁄4 cup pecans
- 4 cups baby romaine salad greens, washed and dried
- Dried 1 endive, thinly sliced
- Select dressings: homemade/recommend pesto, homemade balsamic vinaigrette, olive oil, lemon.
- Like any salad, you can add extra olives and avocado to taste.
Directions
- Rinse the salmon. Place the salmon in a large pan, add enough boiling water, to cover the fish, and simmer for 10 minutes.
- Roast the pecans in a pan on low-heat until they start to make a sizzling sound, then cool on a plate.
- Divide the salad greens and endive between two plates and dot each with chèvre (or other cheese).
- Top each salad with a salmon fillet and pecans, pour the dressing over, salt to taste, and serve.