Salmon Salad
Recipe from Diabetic Living

This salmon salad recipe has a creamy garlic-and-lemon dressing that is tossed with greens, Parmesan cheese, and topped with broiled salmon to make a light and summery dish.



by 1  person


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Ingredients
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    2   tablespoons 
    olive oil
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    5   cloves 
    garlic, thinly sliced
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    2   tablespoons 
    lemon juice
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    1   tablespoon 
    Worcestershire sauce
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    1   tablespoon 
    Dijon-style mustard
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    1   tablespoon 
    water
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    1/2  teaspoon 
    pepper
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    1/3  cup 
    plain fat-free yogurt
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    12   ounces 
    fresh or frozen skinless, boneless salmon fillets, 1 inch thick
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    Nonstick spray coating
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    10   cups 
    torn romaine
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    1/2  cup 
    thinly sliced red onion
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    1/4  cup 
    freshly grated Parmesan cheese
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    1   cup 
    cherry tomatoes, halved
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    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 mixture 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 together romaine, onion, and Parmesan cheese. Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad. Top with tomatoes and, if desired, olives. Serve with chilled yogurt mixture. Makes 4 servings.
Nutrition information
Per Serving: 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) 2089.38, vit. C (mg) 56.1, sodium (mg) 331, calcium (mg) 161.55, iron (mg) 3.42, Vegetables () 2, Lean Meat () 2, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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