A happy salad is alway low in calorie and high on protein. Salmon green with roasted garlic dressing is a perfect summery, happy salad. This salmon salad recipe has a roasted garlic-and-lemon dressing that is tossed with greens, Parmesan cheese, and topped with broiled salmon to make a light and colorful summery dish.
Serve: 1
Preparation time: 1 hour (including marinating)
Ingredients:
Salmon Fillets: 1 frozen, skinless
Olive oil: 1 tablespoon
Garlic: 3 cloves
Lemon juice: 1 tablespoon
Light soy Sauce: 1/4 tablespoon
Dijon-style mustard: 1/2 tablespoon
Water: 1 tablespoon
Pepper: 1/4 teaspoon
Fat free yoghurt: 1/4 cup
Nonstick spray for coating
Green salad leaf mix 1 big bowl
Red onion: 1/4 cup (thinly sliced)
Parmesan cheese: 2 tablespoon (freshly grated)
Cherry tomatoes: 4-5 (halved)
Kalamata olives: 6-7 (pitted and halved)
Method:
1) Heat olive oil in a small pan over medium-low heat. Stir garlic in hot oil for 1 to 2 minutes or until garlic is lightly golden. Put garlic to a blender container and add lemon juice, soy sauce, mustard, water, and pepper. 2) Cover; blend until combined. Reserve 2 tablespoons of garlic mixture; set aside.
3) Add yogurt to remaining garlic mixture in blender. Cover and blend until smooth. Chill until serving time.
4) Thaw salmon, if frozen. Rinse salmon and pat dry using a kitchen tissue. Coat the reserved garlic mixture evenly over salmon. Cover and chill for 30 minutes.
5) Spray the grill pan with non-stick coating. Place the salmon on it and grill 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
4) In a large bowl toss together green salad mix, onion, and Parmesan cheese. Place salmon fillet on the salad mix. Top with tomatoes and olives. Serve with chilled yogurt mixture.
Serve: 1
Preparation time: 1 hour (including marinating)
Ingredients:
Salmon Fillets: 1 frozen, skinless
Olive oil: 1 tablespoon
Garlic: 3 cloves
Lemon juice: 1 tablespoon
Light soy Sauce: 1/4 tablespoon
Dijon-style mustard: 1/2 tablespoon
Water: 1 tablespoon
Pepper: 1/4 teaspoon
Fat free yoghurt: 1/4 cup
Nonstick spray for coating
Green salad leaf mix 1 big bowl
Red onion: 1/4 cup (thinly sliced)
Parmesan cheese: 2 tablespoon (freshly grated)
Cherry tomatoes: 4-5 (halved)
Kalamata olives: 6-7 (pitted and halved)
Method:
1) Heat olive oil in a small pan over medium-low heat. Stir garlic in hot oil for 1 to 2 minutes or until garlic is lightly golden. Put garlic to a blender container and add lemon juice, soy sauce, mustard, water, and pepper. 2) Cover; blend until combined. Reserve 2 tablespoons of garlic mixture; set aside.
3) Add yogurt to remaining garlic mixture in blender. Cover and blend until smooth. Chill until serving time.
4) Thaw salmon, if frozen. Rinse salmon and pat dry using a kitchen tissue. Coat the reserved garlic mixture evenly over salmon. Cover and chill for 30 minutes.
5) Spray the grill pan with non-stick coating. Place the salmon on it and grill 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
4) In a large bowl toss together green salad mix, onion, and Parmesan cheese. Place salmon fillet on the salad mix. Top with tomatoes and olives. Serve with chilled yogurt mixture.
BON APPETIT..
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