Dilled salmon salad

Yield: 6 Servings

Measure Ingredient
1 cup Plain nonfat yogurt
2 tablespoons Finely chopped fresh dill
1 tablespoon Red wine vinegar
\N \N Salt and freshly ground pepper
1 \N 2-lb salmon fillet(1\" thick) cleaned of skin and sinew
1 tablespoon Canola oil
½ teaspoon Salt
½ teaspoon Freshly ground pepper
1 medium Cucumber
\N \N Curly leaf lettuce
4 \N Ripe tomatoes; finely sliced
2 mediums Red onions; peeled and sliced thinly and separated into rings
1 \N 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 3½ minutes on each side. Transfer to a serving plate and allow to rest for at least 5 minutes. Carve into ½-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

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