This was a really tasty dinner. I love dinner salads, and I intend to make them more often in the future. Since I only cook for two, it’s hard to make dinner salads; most recipes out there call for 4 servings, and halving the recipe means I’ll have a bunch of greens sitting around. But I’m working on it! Like I said, this was delicious. It came from Sandra Lee’s “Cooking Made Light”. I changed it a little to make it fresher. I roasted my own red bell pepper instead of using the jarred kind. And she called for an ingredient I thought was rather strange: cooked brown rice. In a salad? Really? I think I get what she was going for – it’s a Cajun salad, and red beans and rice is a classic Cajun dish, so she includes kidney beans and rice in there. But I just couldn’t do the math on that one, so I did include the kidney beans, but left off the rice. Quite good, enjoy!
1 pound salmon fillet
1 tbs EVOO
2 tbs Cajun seasoning (I added some Old Bay to it)
1/2 cup Thousand Island salad dressing (you could always make your own, but I was lazy and used a bottle)
1 tsp hot sauce
1/4 tsp Cajun seasoning
4 cups chopped Romaine lettuce (she calls for Romaine, but I used green leaf lettuce since I had some lying around)
1 cup kidney beans, drained and rinsed
1 red bell pepper, roasted, peeled, seeded and chopped
Set up indoor grill for cooking over medium-high heat. Brush both sides of fish with EVOO and season with the 2 tbs Cajun seasoning. I also added salt and black pepper. Cook fish about 4 minutes per side for medium rare. Don’t overcook. Set aside.
For the dressing, in a small bowl combine salad dressing, hot sauce, and the 1/4 tsp Cajun seasoning. Taste for seasoning, and add more spices if you like it hotter.
In a salad bowl, combine the lettuce, kidney beans, and bell pepper. Toss with the dressing. Flake the fish apart with a fork. Add it to the salad. Serve and enjoy!