Cajun Salmon Salad
Makes: 4 servings
1 pound salmon fillet (fresh or thawed frozen)
1 tablespoon extra virgin olive oil
2 tablespoons plus 1⁄4 teaspoon Cajun seasoning
1⁄2 cup fat-free Thousand Island salad dressing
1 teaspoon hot pepper sauce
4 cups mixed greens
1 cup cooked brown rice
1 cup no-salt-added canned kidney beans, rinsed and drained
1⁄2 cup chopped roasted red peppers
Set up grill for direct cooking over medium-high heat. Oil grates when ready to start grilling.
Remove any bones from fish and brush both sides with olive oil. Sprinkle with 2 tablespoons Cajun seasoning. Grill fish for 4 to 6 minutes per side, or until fish pulls apart easily into flakes but is not dry.
In a small bowl, combine dressing, hot pepper sauce, and the remaining 1⁄4 teaspoon Cajun seasoning.
Divide greens among 4 chilled plates. Top each plate with 1⁄4 cup rice, 1⁄4 cup beans, 2 tablespoons roasted peppers, and one-fourth of the fish. Serve dressing on the side for drizzling.