Salsa Salmon Over Wilted Greens
12 ounces wild salmon, cut into 3-oz. portions and skin removed
2 lemons, juiced
4 cloves garlic, pressed
3 teaspoons Spike no salt seasoning
3 medium zucchini, chopped
3 cloves garlic, pressed
6 Roma tomatoes, cut into 1/2" cubes
3 tablespoons chopped fresh basil
16 ounces fresh organic spinach or mixed field greens
Combine salmon with lemon juice, garlic and spike and marinate for 10 minutes.
To prepare vegetable salsa, heat 1/8 cup water in a large skillet, add zucchini and garlic and saute for 5 minutes, adding more water if necessary until zucchini is tender. Add the tomatoes and VegiZest and simmer uncovered over medium high heat, stirring occasionally, until very little liquid remains. Toss in 2 tablespoons of basil. Place mixture in bowl and set aside.
In same skillet, barely wilt greens in small amount of water. Remove from heat.
Salmon: Heat grill on high with lid closed for 10 minutes until very hot. Grill fish with lid closed on high for about 5 minutes or until nicely browned. Turn fish and remove skin if it was not previously removed.
Grill uncovered on medium high for at least another 3-7 minutes (depending upon thickness) or until cooked through.
Serve on bed of wilted greens and top with the vegetable salsa and the remaining basil.
Note: Salmon may be done under a broiler on high heat, about 4 minutes on each side, if desired.
Calories 251; Protein 29 g; Carbohydrates 20 g; Total Fat 8.3 g; Saturated Fat 1.3 g; Cholesterol 60.4 mg; Sodium 161 mg; Fiber 7.2 g; Beta-Carotene 7051 ug; Vitamin C 96 mg; Calcium 210 mg; Iron 5.8 mg; Folate 308 ug; Magnesium 171 mg; Zinc 2.1 mg; Selenium 42.3 ug