SOUTHWESTERN SALMON COBB SALAD

Serves 4

Serving size: 4 ounces salmon and 2

cups salad

Active time: 35 minutes

Total time: 35 minutes

Ingredients:

1 1/4 pounds wild Alaskan salmon,

skinned

1 tablespoon adobo sauce from canned chipotles, plus 1 tablespoon minced chipotle in adobo, divided 1/2 teaspoon salt, divided

1/2 cup reduced-fat sour cream 2 tablespoons white-wine vinegar 2 tablespoons water 10 cups mixed salad greens 1 avocado, diced

2 cups cherry tomatoes, halved 1/2 cup crumbled blue cheese

Directions:

Heat a grill to medium-high. Cut the salmon into 4 equal portions. Brush with adobo sauce, and sprinkle with 1/4 teaspoon salt.

Oil the grill rack. Grill the salmon, turning once, until opaque, about 3 minutes per side.

Combine the sour cream, vinegar, water, minced chipotle and the remaining 1/4 teaspoon salt in a small bowl. Toss the greens in a large bowl with 1/2 cup of the dressing.

Divide the greens and salmon among 4 plates. Top with avocado, tomatoes and blue cheese. Drizzle with the remaining dressing.

Recipe notes: To skin the salmon, place the salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30-degree angle, separating the fillet from the skin without cutting through either.

Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods such as tofu and fish, it is helpful to coat the food with cooking spray. Recipe nutrition per serving:

385 calories; 22 grams fat (8 grams saturated, 9 grams monounsaturated); 91 milligrams cholesterol; 13 grams carbohydrate; 0 grams added sugars; 1 gram total sugars; 37 grams protein; 7 grams fiber; 696 milligrams sodium; and 1,476 milligrams potassium.

Nutrition bonus: Vitamin A, 85 percent daily value; folate, 62 percent DV; vitamin C, 60 percent DV; potassium, 42 percent DV; calcium and magnesium, 26 percent DV; iron, 18 percent DV; and zinc, 16 percent DV.

Exchanges: 1 1/2 vegetable, 4 lean meat, 1/2 high-fat meat and 2 fat.