Salmon Salad

Yield:

6 servings (serving size: 1 lettuce leaf and 2/3 cup salmon mixture)

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 16 Minutes
Other: 2 Hours

Nutritional Information

Calories 194
Fat 5.9 g
Satfat 0.9 g
Protein 30.5 g
Carbohydrate 3.3 g
Cholesterol 80 mg
Iron 1.4 mg
Sodium 384 mg
Caloriesfromfat 28 %
Fiber 0.6 g
Calcium 29 mg

Ingredients

6 (6-ounce) salmon fillets
Cooking spray
1/2 cup chopped red onion
1/3 cup fat-free mayonnaise
1 tablespoon Dijon mustard
1 teaspoon chopped fresh dill
1 teaspoon capers, drained
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
6 Bibb lettuce leaves

Preparation

Preheat oven to 350°.

Place fillets on a baking sheet lightly coated with cooking spray. Bake at 350° for 16 minutes or until fish flakes easily when tested with a fork. Cool 5 minutes.

Flake fillets with a fork into 1/2-inch pieces. Add onion and next 7 ingredients; stir to combine. Cover and chill 2 hours.

Place a lettuce leaf on each of 6 serving plates; top each leaf with 2/3 cup salad.

Note:

Oxmoor House Healthy Eating Collection

January 2005