Grilled-Salmon Salad

Becky Luigart-Stayner

Yield:

4 servings

Recipe from

Nutritional Information

Calories 317
Caloriesfromfat 41 %
Fat 14.6 g
Satfat 2.6 g
Monofat 6.9 g
Polyfat 3.3 g
Protein 37 g
Carbohydrate 8.1 g
Fiber 2 g
Cholesterol 112 mg
Iron 1.9 mg
Sodium 392 mg
Calcium 75 mg

Ingredients

3/4 cup chopped seeded peeled cucumber
3 tablespoons plain low-fat yogurt
2 tablespoons lemon juice
1 1/2 teaspoons chopped fresh parsley
1 1/2 teaspoons chopped fresh chives
1 1/4 teaspoons grated lemon rind
1/4 teaspoon black pepper
1 garlic clove, sliced
4 (6-ounce) salmon fillets (about 1 inch thick)
1 teaspoon black pepper
1/2 teaspoon salt
Cooking spray
4 cups gourmet salad greens (about 4 ounces)
3/4 cup basil leaves
1/2 cup cubed peeled ripe mango

Preparation

Prepare grill.

Place first 8 ingredients in a blender or food processor; process until almost smooth.

Sprinkle fish with 1 teaspoon pepper and salt. Place fish, skin sides up, on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Remove skin from fillets; discard skin. Break fish into chunks.

Place greens and basil in large bowl; add 1/4 cup cucumber dressing, tossing well. Arrange salad on 4 plates. Divide salmon chunks evenly among salads; top each serving with 2 tablespoons cucumber dressing and 2 tablespoons mango.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

June 2000