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This simple salad is a delicious choice for a quick and easy weeknight meal. The salmon and dill-yogurt dressing pair perfectly together.

Caroline Wright
Recipe by Health April 2011

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Andrew McCaul

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Yield:
Makes 4 servings (serving size: 2 cups salad, 6 ounces salmon, and 2 tablespoons dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a high-sided skillet or large pot with 6 cups water; add celery, scallion whites, and lemon slices to pot. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil over high heat; cover, reduce heat, and simmer. Cook until fragrant (8-10 minutes). Add salmon (water should just cover fillets) to pot; cover and gently simmer until fish is opaque (5-8 minutes). With tongs or a fish spatula, remove salmon from broth; set aside on a cutting board to cool.

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  • While fish is poaching, make the dressing: In a medium bowl, combine yogurt, chopped dill, horseradish, lemon zest, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, whisking well. Arrange watercress, snap peas, radishes, and dill fronds on 4 plates; top with salmon, and sprinkle with scallion greens. Drizzle with dressing; serve.

Chef'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.

Nutrition Facts

357 calories; fat 16g; saturated fat 3g; mono fat 7g; poly fat 5g; protein 43g; carbohydrates 9g; fiber 3g; cholesterol 109mg; iron 3mg; sodium 432mg; calcium 206mg.
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