broiled salmon salad with creamy blueberry mint "vinaigrette"

I'm just going to jump right in and tell you that I'm on a diet. Yeah, a diet. Before I had the baby, I spent many, many nights curled up on the couch with a pint of Ben & Jerry's. I will also tell you that I took full advantage of "eating for two", and "It's not me honey, the baby wants more ice cream." Oh lordy, am I paying for it now.

So lately, I've been on a quest to find healthy and nutritious meals on a calorie budget. My budget for lunch is about 300 calories or so. This little concoction fits the bill quite nicely, while taking advantage of those fantastic blueberries I got at the farmers market last weekend. 

It all starts with a bed of fresh spring baby greens, followed by a layer of cooked quinoa and broiled salmon, then topped off with the blueberry mint vinaigrette, black olives and capers. I know, it may sound a bit weird, but I promise, I won't steer you wrong. 

I call the dressing a vinaigrette because it has vinegar in it, but I suppose it isn't a true vinaigrette because it lacks the oil. That's why I'm using "".

Creamy blueberry mint vinaigrette dressing:

1/2 c. blueberries

1/4 c. non-fat greek yogurt

1 medium shallot, chopped

3 T. good quality balsamic vinegar

1 T. light brown sugar

6-8 mint leaves

1/2 tsp. olive oil

1/4 tsp. salt

1/8 tsp. pepper

Warm the oil in a small skillet over medium-low heat, add chopped shallot and saute until lightly browned. Dump the shallots from the skillet into a food processor along with all the other ingredients and blend until smooth and creamy. Easy peasy. 

After a while the dressing will start to thicken up. Just give it a good stir and you're back in business.

For the salmon:

8 oz. salmon

1/2 tsp. olive oil

scant 1/4 tsp. dill

1/8 tsp. dried, ground ginger

sea salt & black pepper

Place a rack in the middle of the oven, and turn the broiler onto hi. Place the salmon on a baking sheet lined with aluminum foil. Brush 1/2 tsp. olive oil over the top of the salmon. Sprinkle dill, ginger, S & P evenly over the top of the fish. Place on middle rack in oven and broil for 6 - 8 minutes. Fish is done when opaque in the center. If it's not done when you check it, it's okay to break it up a bit and place it back in the oven for 2 - 3 minutes until done. 

For the salad:

3 c. mixed spring baby greens

1/2 c. cooked quinoa

4 oz. broiled salmon

3 T creamy blueberry mint vinaigrette

1 T sliced black olives

1 tsp. capers

Layer the ingredients in the order above. 

Comments

[Amy]

we would enjoy lunch together;)

[jessica]

Dinner this weekend?!? YES!!! This looks so tasty!

[Emily]

Oh oh this looks so delicious Allison. I'd like to come round for dinner/lunch too.

[Charlotte]

I love salmon. That all looks delicious!