This was made as a detox meal the evening after eating pizza and leftover carrot cake. I love it when my super healthy meals taste so good. The key to this is not overcooking the salmon. When salmon is cooked just right, it is heavenly!
Serves 2 entrée portions
1/2 lb. salmon
1 clove garlic, minced
About 4 oz. goat cheese
1 egg white
1/4 c. italian bread crumbs
1 bag spring lettuce.
slices of red onion, sliced thin
handful of chopped walnuts
1/8 c. balsamic vinegar
3 T. olive oil
1 T. honey
salt and pepper
To make salmon, preheat oven to 350 degrees. Lay salmon, skin side down, on a piece of foil, place into a shallow casserole dish. Top the salmon with 1 t. olive oil, garlic, salt, and a big squeeze of lemon. Bake for approximately 15 minutes, depending on the thickness of the fish. 15 min. is for a 1 inch thickness. Salmon should be just past the stage of being opaque, but no more. Let the salmon rest. It can even be made ahead of time, refrigerated and served cold.
To make fried goat cheese, beat egg white in 1 T. water and place in a bowl. On a plate, spread out bread crumbs. Slice goat cheese, using floss, into about 1/2 thick sliced circles. Dip goat cheese in egg white, then in bread crumbs. Chill for 10 minutes. In a small skillet, melt about 1/2 T. butter or 1/2 T. olive oil. Fried goat cheese for about 1 minute on each side. The bread crumbs should be golden, but you want to be careful not to let the goat cheese melt too much.
To make the dressing, combine vinegar, olive oil and honey in a jar and shake.
To assemble the salad, lay lettuce in a bowl. Top with goat cheese slices, red onion, salmon and walnuts. Toss in dressing.