Tuna Salad Lettuce Wraps
Salmon with Tomato-Olive Salad
Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2 tbsp olive oil, 1 tsp vinegar, the honey, red pepper flakes and 1 tsp salt in a small bowl. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze. Broil until golden brown and just cooked through, 4 to 6 minutes. Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife. Heat the remaining 3 tbsp olive oil and 1 tbsp vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Serve with the salmon.
Recipe from this blog.
Per serving:
- Calories: 433
- Fat: 26 g
- Cholesterol: 97 mg
- Sodium: 982 mg
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 38 g