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- 2 tablespoons olive oil
- 5 cloves garlic, thinly sliced
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon-style mustard
- 1 tablespoon water
- 1/2 teaspoon pepper
- 1/3 cup plain fat-free yogurt
- 12 ounces fresh or frozen skinless, boneless salmon fillets, 1 inch thick
- Nonstick spray coating
- 10 cups torn romaine
- 1/2 cup thinly sliced red onion
- 1/4 cup freshly grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted ripe olives, halved (optional)
1. In a small saucepan heat olive oil over medium-low heat. Cook and stir garlic in hot oil for 1 to 2 minutes 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.
2. Thaw salmon, if frozen. Rinse salmon; pat dry. Brush the reserved garlic mixture evenly over salmon. Cover and chill for 30 minutes.
3. 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.
4. 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. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 234,
- Fat, total (g) 13,
- chol. (mg) 21,
- sat. fat (g) 3,
- carb. (g) 12,
- fiber (g) 4,
- pro. (g) 19,
- vit. A (IU) 2089,
- vit. C (mg) 56,
- sodium (mg) 331,
- calcium (mg) 162,
- iron (mg) 3,
- Vegetables () 2,
- Lean Meat () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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