Zest and juice orange and lemon. In a large resealable bag, combine zest and juice; add salmon. Marinate in the refrigerator for 2 hours. In a food processor bowl, combine red onion, garlic, balsamic vinegar, olive oil, salt, pepper and rosemary. Blend for a few seconds. Add olives and bell peppers. Pulse until finely diced.

Grill salmon over medium-hot heat for about 10 minutes per inch of thickness or broil in oven for about 6 minutes on each side.

Toss salad greens with cucumber slices and tomatoes. Add dressing. Slice salmon fillets into small strips and divide equally on top of salad
greens.

Nutrition Information per serving:
337 Calories; 19g Fat (50.1% calories from fat); 25g Protein; 18g Carbohydrate; 5g Dietary Fiber; 59mg Cholesterol; 683mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fruit; 3 Fat.