Thursday, November 7, 2013

Salmon Salad


Ingredients:

  • 2 tablespoons olive oil
  • 5 garlic cloves, 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 boneless salmon fillets (1 inch thick fresh or frozen skinless)
  • nonstick spray coating
  • 10 cups torn romaine lettuce
  • 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.
  2. Cook and stir garlic in hot oil for 1 minute or until garlic is lightly golden.
  3. Transfer garlic to a blender container.
  4. Add lemon juice, Worcestershire sauce, mustard, water, and pepper.
  5. Cover; blend until combined.
  6. Reserve 2 tablespoons of garlic mixture; set aside.
  7. Add yogurt to remaining garlic mixture in blender.
  8. Cover and blend until smooth
  9. Chill until serving time.
  10. Thaw salmon, if frozen.
  11. Rinse salmon; pat dry.
  12. Brush the reserved garlic mixture evenly over salmon.
  13. Cover and chill for 30 minutes.
  14. Spray the unheated rack of a broiler pan with nonstick coating.
  15. Place the salmon on the rack.
  16. Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
  17. Meanwhile, in a large bowl toss romaine, onion, and Parmesan cheese with the chilled yogurt mixture.
  18. Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad.
  19. Top with tomatoes and, if desired, olives.



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