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Salmon Salad

Makes: 4 servings
Prep 20 mins Chill 30 mins Broil 8 mins
Salmon Salad
Ingredients
  • 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)
Directions

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.

Nutrition Facts (Salmon Salad)
  • 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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