| 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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