Recipe: Salmon Salad with Mint Dressing (Chile-Lime Dressing)

SALMON SALAD WITH MINT DRESSING

"Be sure the tomato is sun-ripened and that the mint is fresh. Adding the optional sherry raises the calorie count, but only slightly."

FOR THE DRESSING:
1/4 cup fresh lime juice
2 tablespoon Chinese fish sauce
1 tablespoon dry sherry (optional)
4 teaspoons light brown sugar
2 teaspoons finely chopped, seeded (4 to 5) Thai chiles (or 3 tablespoons finely chopped, seeded (2 to 3 medium jalapenos)
FOR THE SALMON:
1 1/2 pounds salmon fillet
1 teaspoon olive oil
FOR THE SALAD:
1 large, firm, ripe tomato, cored, cut into 16 (1/2-inch) wedges, 8 of these halved crosswise
2 cups very thinly sliced Bermuda or Spanish onion (about 1 medium-large onion)
1 cup fresh mint leaves (measured loosely packed)
FOR SERVING:
6 cups 1-inch pieces romaine lettuce (about 1 medium head)

Preheat oven to 400 degrees F.

TO PREPARE THE DRESSING:
Whisk together all ingredients in a small bowl and set aside.

TO PREPARE THE SALMON:
Place salmon skin side down in shallow baking pan and brush evenly with olive oil.

Bake uncovered until salmon almost flakes and looks opaque - 25 to 30 minutes. Cool salmon 15 minutes.

Transfer salmon to large mixing bowl. Carefully remove and discard skin, also any bones the fishmonger may have missed when filleting the fish. Then use a fork to separate fish into 1-inch chunks.

TO PREPARE THE SALAD:
Add halved tomato wedges to the salmon (reserving larger whole wedges for garnish), onion and half the mint.

Whisk dressing, drizzle evenly over salmon mixture and toss very gently.

TO SERVE:
Line large platter with romaine, top with salmon mixture, then garnish with whole tomato wedges and remaining mint. Serve at once.

Makes 4 servings

Nutrition information for one serving: 341 calories, 13 g fat (2 g
saturated), 99 mg cholesterol and 774 mg sodium.

Contributed by Poolsin Krisananuwatara of Houston

Adapted from source: The Good Morning America Cut the Calories Cookbook by Jean Anderson and Sara Moulton