Thursday, July 3, 2014

South Beach Diet Grilled Salmon With Artichoke Salsa

This is a Phase 1 dish.

Servings: 4

3 tablespoons low fat balsamic vinaigrette salad dressing
1 tablespoon lemon juice
4 salmon fillets (4 oz. each)
1/3 cup chopped fresh parsley
1/3 cup chopped plum tomato
1/4 cup chopped drained marinated artichoke hearts
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons coarsely chopped pitted ripe olives


1 Preheat grill to medium heat. Mix dressing and lemon juice. Pour half of the dressing mixture over salmon in large resealable plastic bag. Seal bag; refrigerate while preparing the salsa.
2 Combine remaining dressing mixture, parsley, tomatoes, artichokes, cheese, and olives. Let stand at room temperature until ready to serve.
3 Remove salmon from the dressing mixture; discard bag and dressing mixture. Grill salmon 5 minutes on each side or until salmon flakes easily with fork. Serve with the salsa.

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