Healthy Salmon Salad

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."

 

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

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.

Reviews

[Stephanie Z.]

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!