Salmon Marinades For Smoked Salmon Salad
Salmon Salad Ingredients
12 ounce salmon fillets
10 cups romaine lettuce
1 cup cherry tomatoes, halved
½ cup red onions
5 garlic cloves
½ cup ripe olives, pitted
2 tablespoons lemon juice, fresh
1/3 cup plain yogurt, fat free
1 tablespoon Dijon style mustard sauce
1 tablespoon Worcestershire sauce
½ teaspoon ground black pepper
1 tablespoon water
2 tablespoon extra virgin olive oil
¼ cup Parmesan cheese, grated
- Heat the olive oil over medium heat in a small saucepan. Stir in the lightly minced garlic in hot oil and cook for a minute or until the garlic turns golden brown in color.
- Transfer the cooked garlic to a food processor bowl or a blender container. Add the Worcestershire sauce, fresh lemon juice, Dijon style mustard sauce, water and black pepper to the bowl or container. Cover and process or blend until well combined and smooth. Reserve two tablespoon of this garlic mixture in a small bowl, set aside.
- Add plain yogurt to the remaining garlic mixture in the bowl or container. Cover and process or blend to get a smooth mixture. Remove the contents in a medium size bowl and cover it. Place the mixture in the refrigerator to chill until serving time.
- If you are using frozen salmon fillets then make sure to thaw it properly before proceeding further. Rinse the fillets and pat it dry with some paper towels. Brush the reserved 2 tablespoon garlic mixture all over the salmon fillet evenly. Cover and place in the refrigerator to chill for about 30 minutes.
- Lightly spray nonstick cooking spray over an unheated rack of a broiler pan. Remove salmon from the refrigerator and place it over the greased rack. Broil 4 to 5 inches away from the heat for 10 to 12 minutes or until salmon flakes easily when tested with a fork. Turn the fillet once halfway through the broiling process to ensure even cooking.
- Toss the parmesan cheese, romaine lettuce and onions with the chilled yogurt mixture in a large bowl. Divide the lettuce mixture equally among 4 salad plates. Place one broiled salmon fillet each on top of the salad in each plate. Top the fillets with cherry tomatoes and olives if desired. Serve immediately. This recipe makes 4 servings.
- Salmon salad recipe is a diabetes friendly recipe which provides 234 calories and 13 gm total fats per serving.
- This salad recipe can be a good choice for people on low carbohydrate, high protein diets as it provides only 12 gm carbohydrates and 19 gm good quality proteins per serving.