Makes 4 servings, 2 cups salad & 3 ounces salmon each ACTIVE TIME: 30 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy 8 Kalamata olives, pitted and chopped 3 tablespoons red-wine vinegar 1 tablespoon capers, rinsed and chopped 1/4 teaspoon freshly ground pepper, divided 3 tablespoons extra-virgin olive oil 2 thick slices day-old whole-grain bread, cut into 1-inch cubes (see Tip) 2 large tomatoes, cut into 1-inch pieces 1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces 1/4 cup thinly sliced red onion 1/4 cup thinly sliced fresh basil 1 pound center-cut salmon, skinned (see Tip) and cut into 4 portions 1/2 teaspoon kosher salt 1. Preheat grill to high. 2. Whisk olives, vinegar, capers and 1/8 teaspoon pepper in a large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, cucumber, onion and basil. 3. Oil the grill rack (see Tip). Season both sides of salmon with salt and the remaining 1/8 teaspoon pepper. Grill the salmon until cooked through, 4 to 5 minutes per side. 4. Divide the salad among 4 plates and top each with a piece of salmon. NUTRITION INFORMATION: Per serving: 362 calories; 21 g fat (3 g sat, 12 g mono); 72 mg cholesterol; 15 g carbohydrate; 29 g protein; 5 g fiber; 386 mg sodium; 1,002 mg potassium. Nutrition bonus: Selenium (67% daily value), Vitamin C (30% dv), Potassium (29% dv), Vitamin A (20% dv), Magnesium (18% dv), excellent source of omega-3s. 1/2 Carbohydrate Servings Exchanges: 1/2 starch, 1 1/2 vegetable, 3 lean meat, 2 fat TIP: If using fresh bread, you can grill the bread slices along with the salmon and then cut them into cubes. Alternatively, cut bread into cubes, place on a baking sheet and bake at 300°F until dry.

Makes 4 servings, about 1 1/2 cups each ACTIVE TIME: 20 minutes TOTAL TIME: 20 minutes 1/4 cup water 2 tablespoons rice vinegar 2 tablespoons black bean-garlic sauce (see Note) 1 tablespoon Shao Hsing rice wine or dry sherry (see Note) 2 teaspoons cornstarch Pinch of crushed red pepper 1 tablespoon canola oil 1 pound salmon, skinned (see Tip) and cut into 1-inch cubes 12 ounces mung bean sprouts (6 cups) 1 bunch scallions, sliced 1. Whisk water, vinegar, black bean-garlic sauce, rice wine (or sherry), cornstarch and crushed red pepper in a small bowl until combined. 2. Heat oil in a large nonstick skillet over medium-high heat. Add salmon and cook, stirring gently, for 2 minutes. Add bean sprouts, scallions and the sauce mixture (the pan will be full). Cook, stirring, until the sprouts are cooked down and very tender, 2 to 3 minutes. NUTRITION INFORMATION: Per serving: 302 calories; 17 g fat (3 g sat, 6 g mono); 67 mg cholesterol; 12 g carbohydrate; 26 g protein; 3 g fiber; 802 mg sodium; 608 mg potassium. Nutrition bonus: Selenium (60% daily value), Vitamin C (33% dv), Folate (24% dv), Potassium (17% dv), excellent source of omega-3s. 1 Other Carbohydrate Serving Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1 fat TIPS How to skin a salmon fillet -Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either. Notes: Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black beans, garlic and rice wine. Find it in the Asian-foods section of some supermarkets or at Asian markets. The "cooking sherry" sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.