Fresh Salmon Salad

Vegetable oil spray (olive oil flavor preferred)

1½ pound salmon steaks, ¾-1 inch thick

2 tablespoons fresh lemon juice

½ teaspoon dried thyme, crumbled

¼ teaspoon black pepper, or to taste

2 medium ribs of celery, diced

½ medium red bell pepper, diced

½ cup finely diced onion

½ cup fat-free or light mayonnaise dressing

10 small black olives, thinly sliced (optional)

Juice of 1 medium lemon

2 tablespoons finely snipped fresh parsley

¼ teaspoon red hot pepper sauce, or to taste

Heat oven to 450 degrees. Lightly spray an ovenproof 9-by-13-inch glass baking dish with vegetable oil spray.

Rinse the salmon and pat dry with paper towels. Pour 2 tablespoons lemon juice over the salmon. Lightly spray one side of the salmon with vegetable oil spray. Sprinkle with thyme and black pepper. Put the salmon in the baking dish; bake 10 minutes, or until the salmon flakes easily when tested with a fork.

Carefully remove the skin and bones from the salmon. Put the salmon in a medium bowl and flake with a fork. Stir in the remaining ingredients. Cover and refrigerate for several hours before serving.

Serves six.

Nutrition values per serving: 173 calories, 4.5 g fat (0.5 g saturated), 7 g carbohydrates, 1 g fiber, 23 g protein, 59 mg cholesterol, 304 mg sodium.

"The New American Heart Association Cookbook" (2004 Clarkson Potter)