Dilled Salmon Salad
| Yield: | 6 Servings |
| Categories: | Fish, Salads |
| FOR THE DRESSING | ||
| 1 | c | Plain nonfat yogurt |
| 2 | tb | Finely chopped fresh dill |
| 1 | tb | Red wine vinegar |
| Salt and freshly ground pepper | ||
| FOR THE SALAD | ||
| 1 | 2-lb salmon fillet(1" thick) cleaned of skin and sinew | |
| 1 | tb | Canola oil |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 1 | md | Cucumber |
| Curly leaf lettuce | ||
| 4 | Ripe tomatoes; finely sliced | |
| 2 | md | Red onions; peeled and sliced thinly and separated into rings |
| 1 | Lemon; halved lengthwise and thinly sliced |
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