Fish Salad with Tomato Dressing

  • Preparation 20 MIN
    Cooking 10 MIN
    Chilling 30 MIN
  • Servings 4



  1. In a saucepan, soften the shallots in the oil. Add the honey, vinegar and Cayenne pepper. Continue cooking for 2 minutes. Add the tomatoes and simmer over medium heat for about 2 minutes. Add the fish. Season with salt and pepper. Cover and simmer for about 4 minutes or until the fish is cooked. Pour into a large bowl and refrigerate for 30 minutes or until the mixture has chilled.
  2. Remove the fish chunks from the dressing. With a fork, break the fish into large pieces.
  3. In a bowl, combine the spinach, beans, artichoke hearts and cherry tomatoes. Add the dressing and toss. Adjust the seasoning. Scatter the fish pieces over the salad and serve.


Long live baked tomato! Did you know that cooked tomatoes recipes are rich in lycopene? Lycopene, are those thousands of small pigments responsible for the color of the tomato and its anticancer properties. When cooking this fruit-vegetable, heat has the effect of breaking the lycopene which are then more easily absorbed by the body than raw tomatoes. By cooking tomatoes in olive oil, it can also maximize the amount of cells absorbed.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 385  
Total Fat 19 g  
Saturated Fat 3 g  
Sodium (salt) 182 mg  
Carbohydrates 27 g  
Fibre 6 g  
Protein 29 g