Dilled Salmon Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Miamiherald, Salads | 6 | Servings | |
INGREDIENTS
| 1 | c | Plain nonfat yogurt |
| 2 | T | Finely chopped fresh dill |
| 1 | T | Red wine vinegar |
| Salt and freshly ground | ||
| pepper | ||
| 1 | 2-lb salmon fillet, 1" thick | |
| cleaned of skin and sinew | ||
| 1 | T | Canola oil |
| 1/2 | t | Salt |
| 1/2 | t | Freshly ground pepper |
| 1 | Cucumber | |
| Curly leaf lettuce | ||
| 4 | Ripe tomatoes, finely sliced | |
| 2 | Red onions, peeled and | |
| sliced thinly and | ||
| separated | ||
| into rings | ||
| 1 | Lemon, halved lengthwise and | |
| thinly sliced |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 44
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 353.5mg
Potassium: 237.1mg
Carbohydrates: 5.2g
Fiber: 1.2g
Sugar: 2.5g
Protein: 1.1g