Northwest Salmon Salad
TOTAL TIME: Prep: 30 min. Bake: 15
YIELD: 4 servings (1 cup dressing).
I love that I can use my favorite Northwest ingredients—salmon, blueberries and hazelnuts—all in one recipe. The salmon
and dressing make a tasty sandwich too. —Davis Clevenger, Dexter, Oregon
Ingredients
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1 salmon fillet (1 pound)
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1/2 teaspoon salt
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1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided
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2 tablespoons lemon juice, divided
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4 fresh dill sprigs
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1 cup chopped peeled cucumber
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1/2 cup reduced-fat sour cream
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1/4 cup finely chopped sweet red pepper
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1/4 cup snipped fresh dill
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3 tablespoons capers, drained
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8 cups torn Bibb lettuce
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1 medium peach, peeled and sliced
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1/4 cup chopped hazelnuts
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1/4 cup fresh blueberries
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4 thin slices red onion, separated into rings
Directions
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1.
Place salmon on a greased 15x10x1-in. baking pan; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs.
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2.
Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces.
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3.
In a small bowl, combine the cucumber, sour cream, red pepper, snipped fresh dill, capers and remaining pepper and lemon juice.
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4.
Divide lettuce among 4 plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.
Nutrition Facts
1 salad with 1/4 cup dressing: 305 calories, 18g fat (4g saturated fat), 67mg cholesterol, 571mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.
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