Tuesday, July 30, 2013

Low-Point Apple-Cranberry Salmon Salad

Yum

This savory salmon salad has the perfect mixture of barbecue and citrus with a little added tarragon to make this meal worth making over and over again!

Low-Point Apple-Cranberry Salmon Salad

Ingredients:

- 3 Tbs barbecue sauce (I used Jack Daniels Original No. 7 Recipe bbq sauce)
- 4, 4 oz. wild caught salmon fillets
- 2 Tbs lemon juice
- 1 Tbs honey
- pinch of sea salt
- pinch of freshly ground black pepper
- 1 Gala apple
- 1 Granny Smith apple
- 1/4 cup dried cranberries
- 1 to 2 Tbs fresh tarragon, chopped

In a shallow glass baking dish, combine the bbq sauce and salmon. Set aside. In a large bowl, combine lemon juice, honey, salt and pepper. Peel apples, core, and chop. Add apples to lemon-honey mixture and toss. Add cranberries and tarragon. Preheat broiler or grill. Grill or broil salmon fillets until fish is opaque in the center and flakes off with a fork, but don't overcook. Break apart salmon into bite size pieces and toss with apple-cranberry salad. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 4 
Serving size - 1
Points per serving - 5.3
Points plus per serving - 6.7

"We must let go of the life we have planned, so as to accept the one that is waiting for us." -  Joseph Campbell