GRILLED SALMON & STRAWBERRY SALAD

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES

2 tbsp olive oil

1 tsp finely grated lemon zest salt and pepper

1 salmon fillet (about 450 g)

2 thick slices bread

4 cups Boston lettuce

2 cups salad greens (mâche, arugula and/or watercress) 2 cups baby spinach 2 cups strawberries, hulled and halved 1 cup radishes, thinly sliced ¼ cup roasted almonds, coarsely chopped

Dressing

½ cup buttermilk

¼ cup mayonnaise

2 tbsp chopped fresh parsley 1 tbsp chopped fresh chives 2 tsp Dijon mustard

2 tsp lemon juice salt and pepper

Preheat grill to medium-high heat; grease grate well. In small bowl, combine oil and lemon zest; season with salt and pepper. Brush half of the oil mixture over salmon; brush remaining oil mixture over both sides of bread.

Place salmon, skin side down, on grill; Close lid and grill salmon until fish flakes when tested with fork, about 10 minutes. Meanwhile, grill bread, turning once, until golden, about 2 minutes. Break up salmon into large pieces; cut bread into 1-inch cubes. Set aside.

Dressing In jar with lid, combine buttermilk, mayonnaise, parsley, chives, mustard and lemon juice; season with salt and pepper. Close lid tightly and shake to mix well. (Make-ahead: Can be refrigerated for up to 2 days.)

On large serving plate, arrange lettuce, greens, spinach, strawberries and radishes. Top with reserved salmon and croutons; garnish with almonds. Drizzle with dressing.

PER SERVING about 560 cal, 35 g pro, 36 g total fat (6 g sat. fat), 25 g carb (5 g dietary fibre), 80 mg chol, 465 mg sodium.