Northwest Salmon Salad
Prepared by: Susan Mills-Gray, Nutrition Specialist, University of Missouri Extension
February 25, 2018
Yield: 4 servings (2 cups per serving)
- 1 pound salmon fillet
- Salt and pepper to taste
- 2 tablespoons lemon juice, divided
- 1/4 teaspoon dried dill weed
- 1 cup chopped peeled cucumber
- 1/2 cup low-fat sour cream
- 1/4 cup finely chopped sweet red pepper
- 1/4 cup fresh dill, chopped into smaller pieces
- 8 cups dark leaf lettuce of your choice
- 1/4 cup chopped almonds
- 1/4 cup fresh blueberries
- 1 medium peach, peeled and sliced
- 1/2 medium red onion, sliced in horizontal rings
- Place salmon on a greased baking sheet and then sprinkle with salt and pepper, drizzle with 1 tablespoon lemon juice, and top with dried dill weed. Bake uncovered at 425° F for 15 to 18 minutes or until fish flakes easily with a fork. When done, flake salmon into large pieces.
- In a small bowl, combine the cucumber, sour cream, red pepper, dill and remaining lemon juice.
- Divide leaf lettuce among four plates. Top with peach, nuts, blueberries, onion and salmon. Serve with dressing.
Nutrition information per serving
Total Fat: 18g (4g saturated)
Recipe source: Modified from Taste of Home
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to https://mydss.mo.gov/food-assistance/food-stamp-program. For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.
Last update: Monday, February 26, 2018