Salmon with Black-Eyes Peas Recipe

Ingredients

1 1/4 cups cooked black-eyes peas, drained

1/2 cup finely chopped yellow or red pepper

1/2 cup thinly sliced celery

2 tablespoons minced fresh cilantro or basil

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

2 tablespoons lime juice

2 teaspoons cracked black pepper

1 pound salmon fillets or tuna steak, cut 1-inch thick

vegetable cooking spray

4 cups shredded romaine lettuce

Method

Combine peas, peppers, celery, cilantro, oil, vinegar, and mustard in a bowl; cover and let stand at room temperature 1 hour, stirring occasionally.

Rub lime juice and pepper on both sides of salmon fillets; refrigerate, covered, for 15 minutes. Coat a large, heavy, nonstick skillet with cooking spray; place over high heat until hot. Add salmon; reduce heat to medium-high and cook 2 minutes on each side. Remove from skillet; cut lengthwise into long, thin slices. To serve, arrange lettuce on serving plates; fan salmon slices on plates and mound black-eyes pea mixture center.

Per serving : 315 calories, 29 g protein, 15 g fat(2 g saturated), 170 mg Sodium, 17 g carbohydrates, 60 mg cholesterol

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