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Northwest Salmon Salad Recipe

Northwest Salmon Salad Recipe photo by Taste of Home

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I love that I can use my favorite Northwest ingredients—fresh salmon, blueberries and hazelnuts—all in one recipe. The salmon and sour cream dressing is just as scrumptious in a sandwich. —Elda Clevenger, Dexter, Oregon

This recipe is:

Diabetic Friendly

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Northwest Salmon Salad Recipe

Prep: 45 min.

Yield: 4 Servings

30 15 45

Ingredients

1 salmon fillet (1 pound)
1/2 teaspoon salt
1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided
2 tablespoons lemon juice, divided
4 fresh dill sprigs
1 cup chopped peeled cucumber
1/2 cup reduced-fat sour cream
1/4 cup finely chopped sweet red pepper
1/4 cup snipped fresh dill
3 tablespoons capers, drained
8 cups torn Bibb lettuce
1 medium peach, peeled and sliced
1/4 cup chopped hazelnuts
1/4 cup fresh blueberries
4 thin slices red onion, separated into rings

Directions

Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs.
Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces.
In a small bowl, combine the cucumber, sour cream, red pepper, snipped dill, capers and remaining pepper and lemon juice.
Divide lettuce among four plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing. Yield: 4 servings.

Nutritional Facts 1 serving equals 305 calories, 18 g fat (4 g saturated fat), 67 mg cholesterol, 571 mg sodium, 13 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.

Originally published as Northwest Salmon Salad in Taste of Home June/July 2011, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Northwest Salmon Salad

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Reviewed on Jun. 25, 2012 by mehalv

I made this salad exactly as written (except for using walnuts in place of difficult-to-find hazelnuts) and it was an amazing summer dinner!

Reviewed on Jun. 02, 2011 by williamsegraves

This was a very light and very refreshing salad. The fruits mixed very well with the salmon and other ingredients. The dressing needed a little more of a kick so we will experiment with that in the future. Overall a fantastic spring/summer salad!