Name: Dilled Salmon Salad
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

[God was] jealous for your salvation as He brought the gospel to you in one way and another, through one person and another, through one means and another, until finally He broke through in the power of the Holy Spirit and brought you to living faith. What is more, He is jealous for you now, jealous for your spiritual welfare, jealous for you in every temptation and trial, jealous lest you should be robbed by covetousness, compromise, worldliness, prayerlessness or disobedience in any shape or form. He is jealous that you should have that fullness of blessing, those riches of grace that He longs to bestow upon every one of you His people.

John Blanchard

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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