Chilled Salmon Salad

Chilled Salmon Salad

Ingredients:

nonstick cooking spray

2 tbsp olive oil

5 garlic cloves, sliced thin

2 tbsp lemon juice

1 tbsp Worchestershire sauce

1 tbsp Dijon mustard

1 tbsp water

1/2 tsp ground black pepper

1/3 c plain fat free yogurt

12 oz salmon fronzen and boneless filets, about 1" thick

10 c, torn romaine lettuce

1/2 c thinly sliced red onion

1/4 c freshly grated parmesan cheese

1 c cherry tomatoes, halved

1 c pitted ripe olives (optional)

 

Directions:

In a small saucepan, heal olive oil on medium-low heat. Cook and stir garlic in oil for 1-2 minutes

or until the garlic is lightly golden. Tranfer garlic mixture to blender container. Add lemon juice,

Worchestershire. mustard, water and black pepper. Cover and blend until conbined. Set aside 2 tbsp

of garlic mixture to use later. Add yogurt to remaining garlic mixture and blend until smooth. Chill

until ready to serve.

 

Thaw salmon, if frozen. Rince and pat dry. Brush the saved garlic mixture evenly over the salmon.

Cover and chill for 30 minutes.

 

Spray the unheated rack of the broiler pan with nonstick spray. Place salmon on rack. Broil 4-5

inches from heat for 8-12 minutes or until salmon flakes easily when tested with a fork. Turn once

while cooking.

 

Meanwhile, in a large bowl, mix together romaine, onions, and parmesan cheese. Divide salad mixture into

4 plates. Place one salmon portion on each salad. Top with tomatoes and olives (if desired). Serve with

chilled yogurt mixture. makes 4 servings.

 

Nutriction: 6 WW points, 1 carb choice

234 calories, Total fat 13 g, saturated fat 3 g, cholesterol 21 mg, sodium 331 mg, carbs

12 g, fiber 4 g, protein 19 g