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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.
-
4
Servings
-
20 min
Prep Time
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10 min
Cook Time
Ingredients
- 1/2 cup Horizon Organic Reduced Fat Milk with DHA Omega-3
- 1/2 cup lowfat 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
Preparation
- 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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