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Ingredients
| lowfat plain yogurt: 1/3 cup |
| pink salmon: 12 fillets |
| romaine lettuce heads: 10 |
| parmesan cheese (grated): 1 cup |
| red tomatoes (chopped): 1 cup |
| black olives: 1/2 cup |
| onions - red (chopped): 1/2 cup (sliced) |
| black pepper: 1/2 tsp |
| olive oil: 2 tsp |
| garlic: 5 cloves |
| lemon juice: 2 tsp |
| worcestershire sauce: 1 oz |
| Dijon mustard: 1 tsp |
| water: 1 tsp |
Salmon salad
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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