We’re trying to shed a few pounds over here in the Madness household, so we’re incorporating a bit more “lighter” fare into the menu, and it is working. The pounds are slowly slipping into thin air, back into the atmosphere. Eating more seafood truly helps. You just have to watch the heavy sauces. Also, salads! Salads can be a tough sell to some folks. They rarely satisfy a powerful hunger, and often get a bad rap for their high-calorie dressings and boring greens. Not so with this salad.
It’s a big bowl of fun ingredients, spruced up with seared salmon, roasted jalapeno peppers, apple slices and more. You’ll be full when you finish the bowl.
Roasted Jalapeno and Salmon Dinner Salad
- 2 6-ounce salmon fillets
- ¼ cup white wine
- 2 jalapeno peppers, sliced into rings
- ¼ red bell pepper, chopped
- Corn from 1 ear
- 2 tablespoons almond slivers
- 1 ounce fresh spinach, chopped
- 2 ounces mixed salad greens
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped scallions
- ¼ fresh pear, sliced thin
- Oil spray for cooking
- Salt and pepper to taste
- Heat a large pan to medium heat and coat with oil spray.
- Season salmon fillets with salt and pepper and sauté about 4 minutes.
- Flip salmon fillets and cook another 2 minutes. Add ¼ white wine and cook about 30 seconds. Reduce heat to low and cover. Cook an additional 2-3 minutes, or until salmon is cooked through as desired.
- While salmon is cooking, heat a separate large pan to medium heat and spray with oil spray.
- Add corn and cook 5 minutes, or until corn begins to turn golden.
- Add jalapeno peppers, red bell peppers and almond slivers. Cook about 6-7 minutes longer, or until peppers soften and almonds brown. Remove from heat.
- To a large bowl, add spinach and salad greens. Add olive oil, vinegar and lemon juice. Toss to coat the greens.
- Distribute the greens to 2 large bowls. Top with sautéed vegetables.
- Gently lay salmon over the top.
- Finally, top with scallions and pear slices.
Originally posted at Jalapeno Madness: