Healthy Salmon Salad

Name: Healthy Salmon Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 serving(s)
Ingredients: 29.58 ml olive oil; 5 garlic cloves, thinly sliced; 29.58 ml lemon juice; 14.79 ml Worcestershire sauce; 14.79 ml dijon-style mustard; 14.79 ml water; 2.46 ml pepper; 78.78 ml plain fat-free yogurt; 340.19 g boneless salmon fillets (1 inch thick fresh or frozen skinless); nonstick spray coating; 2365.9 ml torn romaine lettuce; 118.29 ml thinly sliced red onion; 59.14 ml freshly grated parmesan cheese; 236.59 ml cherry tomatoes, halved; 118.29 ml pitted ripe olives, halved (optional)

Submitted by Annacia

"Plain yogurt adds the creamy texture to the garlic-lemon dressing, tossed with greens and parmesan cheese, then topped with broiled salmon. Times given do not include 30 mins chill time."

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photo by Stephanie Z.

Ready In:: 28mins
Ingredients:: 15
Serves:: 4

ingredients

29.58 ml olive oil
5 garlic cloves, thinly sliced
29.58 ml lemon juice
14.79 ml Worcestershire sauce
14.79 ml dijon-style mustard
14.79 ml water
2.46 ml pepper
78.78 ml plain fat-free yogurt
340.19 g boneless salmon fillets (1 inch thick fresh or frozen skinless)
nonstick spray coating
2365.9 ml torn romaine lettuce
118.29 ml thinly sliced red onion
59.14 ml freshly grated parmesan cheese
236.59 ml cherry tomatoes, halved
118.29 ml pitted ripe olives, halved (optional)

directions

In a small saucepan heat olive oil over medium-low heat.
Cook and stir garlic in hot oil for 1 minute or until garlic is lightly golden.
Transfer garlic to a blender container.
Add lemon juice, Worcestershire sauce, mustard, water, and pepper.
Cover; blend until combined.
Reserve 2 tablespoons of garlic mixture; set aside.
Add yogurt to remaining garlic mixture in blender.
Cover and blend until smooth.
Chill until serving time.
Thaw salmon, if frozen.
Rinse salmon; pat dry.
Brush the reserved garlic mixture evenly over salmon.
Cover and chill for 30 minutes.
Spray the unheated rack of a broiler pan with nonstick coating.
Place the salmon on the rack.
Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
Meanwhile, in a large bowl toss romaine, onion, and Parmesan cheese with the chilled yogurt mixture.
Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad.
Top with tomatoes and, if desired, olives.

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Reviews

I love, love, loved the creamy/tangy dressing on this salad! It went great alongside the flavors of salmon, parmesan, and olives (I used kalamata). I made this as 1 serving. In cutting down the qty of ingredients, I wasn't able to use my food processor to mix the little amount of dressing, so I decided to just make 4 servings of dressing. This worked out much better. Now I have leftover dressing for salads the rest of the week! I think that the dressing would also be great with shrimp or in a wrap. Thanks Annacia!

Stephanie Z.