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Pecan Encrusted Salmon and Spinach Salad

5 star rating
 

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Submitted by: leesamarshall1

 

Looking for healthier alternatives for dinner? You'll love this low fat, healthy main dish salad with salmon and homemade blue cheese dressing.
 

Ingredients

  • 4 cups baby spinach
  • 1 cup pecan pieces
  • 1/2 clove garlic, finely minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • Dash cayenne pepper
  • 1/4 cup olive oil
  • 4 4 ounce skinless salmon fillets
  • Creamy Blue Cheese Dressing:
  • 1 cup fat free cottage cheese
  • 2 tablespoons crumbled bleu cheese
  • 2 tablespoons skim or low fat milk
  • 1 clove garlic, minced
  • 1 green onion; including top, minced
  • 1 tablespoon red wine vinegar
  • Salt and fresh ground pepper to taste

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Method

Preheat a large nonstick skillet to medium-high heat. Place pecan pieces in a food processor and pulse until fine. Add garlic, salt, black pepper and cayenne pepper then pulse until mixed. Pour mixture into a pie plate. Brush salmon fillets with olive oil and roll in pecan mixture. Place pecan coated salmon into skillet and cook 4-6 minutes, depending on thickness of salmon. Turn once and continue cooking another 4-6 minutes until salmon is cooked through, then remove salmon from skillet. Place salmon atop one cup of baby spinach on serving plate and drizzle with 2 tablespoons Creamy Bleu Cheese Dressing. Creamy Blue Cheese Dressing: Combine all ingredients in a blender. Pulse 20-30 seconds on lowest speed, or until mixed well but still a bit chunky. Store leftovers, covered, in refrigerator for up to one week.

 

Notes: Low in carbs and high in flavor.

 

Number of Servings: 4

 

Submitted by: leesamarshall1 ()

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