Wild Salmon Salad w/Cranberry Lime Relish + Citrus Dressing

Here we are. Officially into the new year far enough to sense the direction and resolve of any said resolutions. While I intentionally avoided using the R word, I vowed to spend this year free of excess poundage, hoping to slip into favorite items which may be tucked away, but not forgotten. It would be a shame to take so long to fit into something that it becomes outdated. For example, we don’t want Oprah trying to fit into those skinny jeans again from her big weight loss circa 1988. Those once stylin’ Calvins don’t belong on anybody at this point – not even if you drive a mini-van and make Hamburger Helper.

If you missed my plan for 2012, here it is!

My first guest Liana arrived from Colorado yesterday and by noon today, she was already starving. As a super fit athlete who has never dieted and is doing this solely for me, I promised her at the very least, the experience would make her a more empathetic person, and question less the resolve of those who struggle in this department. So today, we hit the gym for two hours – not the 3 hours we planned, and made this salmon salad for lunch. She’s already trying to bargain for extra goodies. Note to self: next time only invite those who actually need to lose weight. Despite the uncomfortable begging and pleading on her part… she is a joy as always and it’s going to be a fun week! Hope your new year is going fab…

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1 -12oz package fresh cranberries, rinsed and picked over
1/2 small red onion, rough chopped
1 lime, juice and zest
2/3 cup brown sugar
kosher salt & freshly ground pepper
1/4 cup olive oil + an extra splash for the salmon
1 small shallot, finely minced
1 large navel orange,juice and zest
2 T white balsamic vinegar
1 T honey
1/2 cup chopped, toasted pecans
1 bag each: julienned romaine + mixed greens, washed and spun dry
4 {6 oz. each} uncooked wild salmon filets

Serves 4 as a main. Calories: 437 per serving. Make the relish first – it’s best when flavors are allowed to meld overnight if possible. Combine  red onion {first into the bowl}, cranberries, lime juice, zest and brown sugar in a processor – add pinch of salt and grind or two of pepper – and pulse off and on until coarsely chopped but not pureed. Transfer to small container and refrigerate until ready to use. In a small Mason jar or container with lid, combine juice and zest of orange, shallot, olive oil, vinegar, honey and pinch of salt and grind of pepper and shake. Refrigerate until use. Place all 4 salmon filets in a small baking dish, skin-side down, and sprinkle with olive oil and then salt. Allow 30 minutes to come to room temperature before baking. Heat oven to 400. Bake on middle rack for 13 minutes or until BARELY cooked through. In a large bowl, mix enough greens to serve 4 with the dressing, and plate. Top each with a salmon filet {skin removed after baking} and then 2 tablespoons of cranberry relish. Sprinkle each with  pecans, and serve.

Tagged as: citrus, cranberry, field greens, lime, orange, pecans, relish, romaine, salad, shallot, skinny, wild salmon, zest