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Grilled Salmon Salad with Dill Dressing

This light and tasty entrée cooks up easily on the grill and is the perfect choice for a summer evening.
Serves 4
Easy to Moderate
Prep time: 
20 Minutes
Cooking time: 
10 Minutes


1/2 cup reduced fat Horizon Organic Milk plus DHA
1/2 cup lowfat Horizon Organic sour cream
1 teaspoon lemon zest
1 tablespoon fresh dill or 1 teaspoon dried dill
1-1/2 teaspoons flax oil*
1 whole green onion, sliced
1 small clove garlic, chopped
1/4 teaspoon salt
fresh pepper
4 (4-oz) pieces center-cut salmon fillet, about 1-inch thick, with skin
juice of one lemon
8 cups mixed green lettuce
1 cucumber, peeled, seeded and thinly sliced
*Find flax oil in the natural section of your grocery store.


To prepare dressing, place the milk, sour cream, lemon zest, dill, flax oil, green onion, garlic, salt and pepper in a blender and process until smooth. Taste to adjust seasonings. Refrigerate 1 hour to let flavors develop.

Prepare grill for cooking over moderate heat according to the manufacturer's instructions. Season salmon all over with salt and pepper. Grill, flesh sides down, on a lightly oiled rack for 4 minutes. Turn fillets over and grill until just cooked through, 4 to 6 minutes more. Sprinkle fillets with fresh lemon juice and set aside until cool.

Divide greens among four plates and top with sliced cucumbers. Place cooled salmon in the center and drizzle with dill dressing.


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