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Dilled salmon salad

Dilled salmon salad
Main Ingredient: Various Seafood Various Fish

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Dilled salmon salad ingredients

  • FOR THE DRESSING
  • 1 c Plain nonfat yogurt
  • 2 T Finely chopped fresh dill
  • 1 T Red Wine Vinegar
  • Salt and freshly ground
  • -pepper
  • FOR THE SALAD
  • 1 2-lb salmon fillet(1" thick)
  • -cleaned of skin and sinew
  • 1 T Canola oil
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Freshly ground pepper
  • 1 med Cucumber
  • Curly leaf lettuce
  • 4 Ripe tomatoes, finely sliced
  • 2 med Red onions, peeled and
  • -sliced thinly and separated
  • -into rings
  • 1 Lemon, halved lengthwise and
  • -thinly sliced

Cooking Dilled salmon salad

1. Make the dressing: stir together the yogurt, dill, vinegar, salt and pepper.
2. Refrigerate.
3. Make the salad: sprinkle salmon on both sides with oil, salt and pepper.
4. Heat grill until very hot. Place salmon on the grill and cook, covered, until flaky, about 3 ½ minutes on each side.
5. Transfer to a serving plate and allow to rest for at least 5 minutes.
6. Carve into ½-inch slices.
7. Place salmon in a bowl and toss with the dressing.
8. Cover and refrigerate.
9. Just before serving, peel cucumber and cut in half lengthwise.
10. Using a small spoon, scrape down the center to remove seeds.
11. Thinly slice.
12. Mound salmon mixture in center of a large platter lined with lettuce leaves.
13. Surround with cucumber, tomatoes, onions, and lemon slices.
14. Garnishi with additional dill if desired.
15. Nutritional info per serving: 288 cal; 31g pro, 16g carb, 11g fat (35%).


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