One serving of this tasty fresh fish salad packs in a full day's worth of omega-3 fatty acids. Keep refrigerated in an airtight container up to two days.
4 (6-ounce) salmon fillets, skinned
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
2 tablespoons fresh lemon juice, divided
2 tablespoons plain fat-free Greek yogurt
2 tablespoons crème fraîche or sour cream
2 tablespoons thinly sliced fresh basil
4 teaspoons capers, rinsed, drained, and chopped
4 cups baby arugula leaves
1 cup very thinly vertically sliced red onion
How to Make It
Sprinkle salmon evenly with salt and pepper. Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add salmon; cook 6 minutes on each side or until desired degree of doneness. Cool to room temperature; flake with a fork.
Combine salmon, 1 tablespoon juice, yogurt, and next 3 ingredients (through capers) in a medium bowl. Refrigerate 30 minutes or up to 3 hours.
Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, arugula, and onion in a bowl. Toss gently to coat. Divide arugula mixture evenly among 4 plates. Top evenly with salmon mixture.
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This was pretty good. I cooked the fish on our Traeger grill and saved on the extra tablespoon of olive oil. I did use mixed salad greens instead of the arugula because my family doesn't like arugula. DH assumed it was a mayo based dressing. I used light sour cream and greek yogurt. We had whole wheat rolls on the side. A nice, quick, easy weeknight meal but one we'll probably only have once in awhile.
A delicious, light summer seafood dish! I'd recommend letting it chill as long as possible. I used double the lemon, because I really enjoy citrus, and a little more of both sour cream and yogurt. Topped with scallions. Next time I'll add a little fat with 2% yogurt, as the dressing was a little watery with the nonfat...and perhaps try fresh dill instead of the basil. And mix up the greens with baby kale, etc...they don't need the extra oil, just a squeeze of lemon. Nice!
Excellent. I did not chill-- served salmon mixture warm on arugula. Also, I just barely broke up the salmon. For some reason this reminded me of something you might get at a country club or similary establishment.
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