Cajun Salmon Salad

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.

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