Recipe - Dilled Salmon Salad

FOR THE DRESSING
1 cup Plain nonfat yogurt
2 tablespoon Finely chopped fresh dill
1 tablespoon Red wine vinegar
Salt and freshly ground
pepper

FOR THE SALAD
1 2lb salmon fillet(1" thick)
cleaned of skin and sinew
1 tablespoon Canola oil
One half teaspoon Salt
One half teaspoon Freshly ground pepper
1 md Cucumber
Curly leaf lettuce
4 Ripe tomatoes; finely cut or sliced up
2 md Red onions; peeled and
cut or sliced up thinly and separated
into rings
1 Lemon; halved lengthwise and
thinly cut or sliced up

Make the dressing: Stir together the yogurt, dill, vinegar, salt and
pepper. Refrigerate. Make the salad: Sprinkle salmon on both sides with
oil, salt and pepper. Heat grill until very hot. Place salmon on the grill
and cook, covered, until flaky, about 3 One half minutes on each side. Transfer
to a serving plate and allow to rest for at least 5 minutes. Carve into
1/2inch slices. Place salmon in a bowl and toss with the dressing. Cover
and refrigerate. Just before serving, peel cucumber and cut in half
lengthwise. Using a small spoon, scrape down the center to remove seeds.
Thinly slice. Mound salmon mixture in center of a large platter lined with
lettuce leaves. Surround with cucumber, tomatoes, onions, and lemon
slices. Garnish with additional dill if desired.

Nutritional info per serving: 288 cal; 31g pro, 16g carb, 11g fat (35%)

Source: Miami Herald, 8/17/96 format by Lisa Crawford, 7/28/96
Posted to MMRecipes Digest V3 #204

Date: 29 Jul 96 00:11:01 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM