Citrus-Marinated Salmon

Serves 4

Thanks to our Whole Foods Market Team Member from Philadelphia who shares her passion for grilled salmon in this outstanding Mediterranean salad. Three kinds of olives join two varieties of bell peppers to create a flavorful dressing for baby salad greens. Top with the grilled citrus salmon for a naturally delicious light summer meal.

Ingredients

1 navel orange
1 lemon
1 filet of salmon, about 1 1/2 to 2 lbs Dressing
1/4 cup chopped shallots
1 clove of garlic
4 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
1 teaspoon sea salt, or to taste
1/2 to 1 teaspoon freshly ground black pepper, or to taste
1 teaspoon fresh rosemary leaves
1/2 cup pitted black olives
1/2 cup Kalamata olives
1/4 cup pitted green olives
1 red pepper, seeded and cut into quarters
1 green pepper, seeded and cut into quarters Salad
4 cups washed baby salad greens
1 medium cucumber, seeded and sliced
12 cherry tomatoes, cut in half

Method

In a container for marinating, zest orange and lemon. Slice orange and lemon in half and squeeze out all juice. Remove any seeds. Add juice to zest. Place salmon fillet in marinade. Cover and refrigerate for one to two hours.

In the bowl of a food processor, combine shallots, garlic, vinegar, olive oil, salt, pepper and rosemary. Blend for just a few seconds. Add olives and bell peppers. Pulse until finely diced.

Heat the grill to medium-hot. Grill for about 10 minutes per inch of thickness. Turning is not necessary. Salmon is done when it turns a light pink color throughout.

In a large serving bowl, toss salad greens with cucumbers and tomatoes. Add diced vegetables from the food processor. Slice salmon fillet into small strips and decoratively lay on top of salad.

Nutrition

Per serving: 510 calories (310 from fat), 34g total fat, 5g saturated fat, 36g protein, 15g total carbohydrate (3g dietary fiber, 7g sugar), 95mg cholesterol, 770mg sodium

http://www.wholefoodsmarket.com/recipes/1621