Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. --for the dressing--

  3. 1 cup plain nonfat yogurt

  4. 2 tablespoons finely chopped fresh dill

  5. 1 tablespoon red wine vinegar

  6. salt and freshly ground -- pepper

  7. --for the salad--

  8. 1 2 lb salmon fillet -- (1" thick), cleaned

  9. -- of skin and 1 tablespoon canola oil

  10. 1/2 teaspoon salt

  11. 1/2 teaspoon freshly ground pepper

  12. 1 medium cucumber

  13. curly leaf lettuce

  14. 4 ripe tomatoes -- finely sliced

  15. 2 medium red onions -- peeled and thinly and separated -- into rings

  16. 1 lemon -- halved lengthwise

  17. -- and sliced

Instructions Jump to Ingredients ↑

  1. Make the dressing: Stir together the yogurt, dill, vinegar, salt and pepper. Refrigerate. Make the salad: Sprinkle salmon on both sides with oil, salt and pepper. Heat grill until very hot. Place salmon on the grill and cook, covered, until flaky, about 3 1/2 minutes on each side. Transfer to a serving plate and allow to rest for at least 5 minutes. Carve into 1/2-inch slices. Place salmon in a bowl and toss with the dressing. Cover and refrigerate. Just before serving, peel cucumber and cut in half lengthwise. Using a small spoon, scrape down the center to remove seeds. Thinly slice. Mound salmon mixture in center of a large platter lined with lettuce leaves. Surround with cucumber, tomatoes, onions, and lemon slices. Garnish with additional dill if desired.


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