South Beach Diet Grilled Salmon With Artichoke Salsa |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a Phase 1 dish. Ingredients:
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 |
Directions:
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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