Healthy Salmon Salad
A delicious salad for a family of three, or two and up! These salmon bites are made with soft-boiled eggs to give you every bit as much crunch on your palate as the original. Perfect side dish when everyone is out enjoying dinner while watching TV (or more), so choose wisely if you plan it ahead in advance.
Ingredients Required
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2 tablespoons olive oil
5 garlic cloves, thinly sliced
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon dijon-style mustard
1 tablespoon water
1/2 teaspoon pepper
1/3 cup plain fat-free yogurt
12 ounces boneless salmon fillets (1 inch thick fresh or frozen skinless)
nonstick spray coating
10 cups torn romaine lettuce
1/2 cup thinly sliced red onion
1/4 cup freshly grated parmesan cheese
1 cup cherry tomatoes, halved
1/2 cup pitted ripe olives, halved (optional)
Directions to Prepare
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In a small saucepan heat olive oil over medium-low heat.
Cook and stir garlic in hot oil for 1 minute or until garlic is lightly golden.
Transfer garlic to a blender container.
Add lemon juice, Worcestershire sauce, mustard, water, and pepper.
Cover; blend until combined.
Reserve 2 tablespoons of garlic mixture; set aside.
Add yogurt to remaining garlic mixture in blender.
Cover and blend until smooth.
Chill until serving time.
Thaw salmon, if frozen.
Rinse salmon; pat dry.
Brush the reserved garlic mixture evenly over salmon.
Cover and chill for 30 minutes.
Spray the unheated rack of a broiler pan with nonstick coating.
Place the salmon on the rack.
Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
Meanwhile, in a large bowl toss romaine, onion, and Parmesan cheese with the chilled yogurt mixture.
Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad.
Top with tomatoes and, if desired, olives.
