| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Miamiherald, Fish, Salads | 6 | Servings | |
INGREDIENTS
| 1 | c | Plain nonfat yogurt |
| 2 | tb | Finely chopped fresh dill |
| 1 | tb | Red wine vinegar |
| Salt and freshly ground pepper | ||
| 1 | 2-lb salmon fillet(1" thick) cleaned of skin and sinew | |
| 1 | tb | Canola oil |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 1 | md | Cucumber |
| Curly leaf lettuce | ||
| 4 | Ripe tomatoes; finely sliced | |
| 2 | md | Red onions; peeled and sliced thinly and separated into rings |
| 1 | Lemon; halved lengthwise and thinly sliced |
INSTRUCTIONS
FOR THE DRESSING FOR THE SALAD Make the dressing: Stir together the yogurt, dill, vinegar, salt and pepper. Refrigerate. Make the salad: Sprinkle salmon on both sides with oil, salt and pepper. Heat grill until very hot. Place salmon on the grill and cook, covered, until flaky, about 3 1/2 minutes on each side. Transfer to a serving plate and allow to rest for at least 5 minutes. Carve into 1/2-inch slices. Place salmon in a bowl and toss with the dressing. Cover and refrigerate. Just before serving, peel cucumber and cut in half lengthwise. Using a small spoon, scrape down the center to remove seeds. Thinly slice. Mound salmon mixture in center of a large platter lined with lettuce leaves. Surround with cucumber, tomatoes, onions, and lemon slices. Garnish with additional dill if desired. Nutritional info per serving: 288 cal; 31g pro, 16g carb, 11g fat (35%) Source: Miami Herald, 8/17/96 format by Lisa Crawford, 7/28/96 Posted to MM-Recipes Digest V3 #204 Date: 29 Jul 96 00:11:01 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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