Side Pannel
Dilled Salmon Salad
Ingredients List
- ------------------------------FOR THE DRESSING------------------------------
- 1 c Plain nonfat yogurt
- 2 tb Finely chopped fresh dill
- 1 tb Red wine vinegar
- Salt and freshly ground
- -pepper
Directions
FOR THE SALAD
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
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%)
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
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%)
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