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Grilled-Salmon Salad

Becky Luigart-Stayner
Yield 4 servings

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

Nutrition 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

How to Make It

  1. Prepare grill.

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

  3. 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.

  4. 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.

Cook's Notes

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.