1 Head of Romaine lettuce

1 1/2 lb Salmon fillets

1 Small yellow onion or 3-4 green onions

1 1/2 c Noodles or spaghetti

1/4 c Olive oil

2 T Cider or wine vinegar

1 T Lemon juice

1 T Low sodium soy sauce

1 T Capers, finely chopped

2 Garlic cloves, crushed

2 tsp Finely chopped fresh rosemary or oregano, or more if desired

Lemon wedges

Rise and drain romaine.  Prepare pasta according to package directions.  Preheat grill or broiler.  Grill or broil salmon 12-1 4 minutes, until internal temperature of 145 degrees is reached, turning once.  Cut into 2 or 3-inch pieces.  Thinly slice the onion or chop the green onions.  Combine the salmon, onion, and drained noodles or spaghetti in a large bowl.  Set aside.  In a small bowl, combine the oil, vinegar, lemon juice, soy sauce, capers, garlic and rosemary or oregano.  Whisk until well blended.  Pour the salad dressing over the salmon mixture, mix well.  Line a large platter with romaine.  Arrange salmon salad on greens and garnish with lemon wedges.  Chill or serve immediately. 

Serves 4.  Per approximate 2 cup serving:  507 calories, 25 g fat, 4 g saturated fat, 125 mg cholesterol, 315 mg sodium, 27 g carbohydrate, 1 g fiber, 40 g protein.

Recipe adapted from Mpls Star Tribune