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Salmon Salad

Salmon Salad

Oxmoor House JANUARY 2005

  • Yield: 6 servings (serving size: 1 lettuce leaf and 2/3 cup salmon mixture)
  • Cook time:16 Minutes
  • Prep time:10 Minutes
  • Other:2 Hours

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.

Nutritional Information

Amount per serving
  • Calories: 194
  • Fat: 5.9g
  • Saturated fat: 0.9g
  • Protein: 30.5g
  • Carbohydrate: 3.3g
  • Cholesterol: 80mg
  • Iron: 1.4mg
  • Sodium: 384mg
  • Calories from fat: 28%
  • Fiber: 0.6g
  • Calcium: 29mg
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Salmon Salad recipe

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