Dilled Salmon Salad
n For The Dressing –
1 cup plain nonfat yogurt
2 tablespoon finely chopped fresh dill
1 tablespoon red wine vinegar
1 salt and freshly ground pepper
n – For The Salad –
1 900grams salmon fillet (1 thick ) cleaned; of skin and sinew
1 table spoon canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 medium cucumber
1 curly leaf lettuce
4 ripe tomatoes; finely sliced
2 medium red onions; peeled and sliced thinly
1 lemon; halved lengthwise
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 it very hot. Place salmon on the grill and cook, covered, until flaky, about 3 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.
Calories per serving: 288 cal
Free online recipe – Dilled Salmon Salad
