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Friday, May 16, 2008

Seared Salmon and Tomato-Mozzarella Salad

We enjoyed a meal so delicious last night that I forgot it was healthy! I first made a Tomato-Mozzarella salad from tomato slices that had been drained on paper toweling and then seasoned with salt and pepper. These were arranged in a ring on the serving platter then drizzled with extra virgin olive oil and balsamic vinegar, finally garnished with toasted pinenuts.

For the Salmon:
In a large skillet I heated 1 tablespoon of EVOO. Working on parchment paper I seasoned the skinless, boneless salmon fillets with freshly ground pepper and pink sea salt. The fillets were put in the hot oil to sear for 4 minutes and then turned, allowing to cook over medium high heat for 3 more minutes. After removing the skillet from the heat I topped each fillet with 1 generous tablespoon of Sweet Peppers Bruschetta Topping by Gia Russa (Found at World Market), placed the lid on the skillet and let the salmon rest for a few minutes.

What a great meal! I didn't run caloric or protein-fat-carb counts because when a meal is this healthy I prefer to think of all the healthy nutrients such as vitamins C and A and lycopene in the tomatoes; calcium in the mozzarella and salmon and of course the beneficial omega-3 fish oil which is good for hormonal health, skin and the immune system.

For more great salad ideas check out the Neighborhood Memorial Day Recipe Contest.

Happy Eating!

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