Salmon Blue Cheese Salad

Okay you are probably thinking "A Salad? On Jillian's Kitchen? Is she feeling okay?" It startled me too, I am not usually one to get out the greens to call it a meal. But when I was at the beach over the summer I had a delicious Salmon Sandwich from a restaurant called DogFish and I couldn't help but think how great it would be as a fresh salad. So I got home, found some fresh salmon and just winged it. It tasted great, was very filling and took me back to the beach from the comforts of my kitchen.



Salmon Blue Cheese Salad: Serves 2-3

4-6C Fresh Greens (your choice - I got a bag of mixed field greens but you could use iceberg, romaine, spinach, etc.)
2C Sliced Cucumbers
1C Halved Grape Tomatoes
12oz Salmon Fillet
1TB Olive Oil
1-1/2TB Balsamic Vinegar
3TB Lemon Juice
1/4C Blue Cheese Crumbles

Preheat your oven to 400°. Place the salmon on a greased baking dish and sprinkle with salt and pepper then squeeze approximately 1-1/2TB of lemon juice over the fish (both sides). Bake for 12-15 minutes until the salmon is cooked through and flakes easily when you twist a fork gently in the fish. Remove from the oven and let cool for a moment.

While the fish is cooking prepare the salad however you would like (I put the greens down first, then cucumbers, then tomatoes then blue cheese. When the fish was done I placed it on top of the blue cheese and let it melt it slightly.

Mix together the remaining 1-1/2TB lemon juice, balsamic vinegar and olive oil and whisk quickly to combine, pour over top of the salad and fish and enjoy!

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WW: 9 Points Plus / serving @ 2 servings
6 Points Plus / serving @ 3 servings