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Northwest Salmon Salad

Prepared by: Susan Mills-Gray, Nutrition Specialist, University of Missouri Extension
February 25, 2018

 

Northwest Salmon SaladYield: 4 servings (2 cups per serving)

 

Ingredients

  • 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

 

Preparation

  1. 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.
  2. In a small bowl, combine the cucumber, sour cream, red pepper, dill and remaining lemon juice.
  3. Divide leaf lettuce among four plates. Top with peach, nuts, blueberries, onion and salmon. Serve with dressing.

 

Nutrition information per serving

Calories: 305

Total Fat: 18g (4g saturated)

Cholesterol: 67mg

Sodium: 571mg

Carbohydrates: 13g

Fiber: 3g

Protein: 25g

 

Recipe source: Modified from Taste of Home


 

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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.

 


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Last update: Monday, February 26, 2018