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.

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.

1/20 cup reduced fat Horizon Organic Milk plus DHA
1/20 cup lowfat Horizon Organic sour cream
10 teaspoon lemon zest
10 tablespoon fresh dill or 1 teaspoon dried dill
10 -1/2 teaspoons flax oil*
10 whole green onion, sliced
10 small clove garlic, chopped
1/40 teaspoon salt
00 fresh pepper
40 (4-oz) pieces center-cut salmon fillet, about 1-inch thick, with skin juice of one lemon
80 cups mixed green lettuce
10 cucumber, peeled, seeded and thinly sliced
00 *Find flax oil in the natural section of your grocery store.