Description
Plain yogurt adds the creamy texture to the garlic-lemon dressing, tossed with greens and parmesan cheese, then topped with broiled salmon. Times given do not include 30 mins chill time.
Ingredients
- Olive Oil
- Garlic Cloves
- Lemon Juice
- Worcestershire Sauce
- Dijon-style Mustard
- Water
- Pepper
- Plain Fat-free Yogurt
- Boneless Salmon Fillets
- Nonstick Spray Coating
- Romaine Lettuce
- Red Onion
- Parmesan Cheese
- Cherry Tomatoes
- Pitted Ripe Olives
Instructions
- In a small saucepan heat olive oil over medium-low heat
- Cook and stir garlic in hot oil for 1 minute or until garlic is lightly golden
- Transfer garlic to a blender container
- Add lemon juice, worcestershire sauce, mustard, water, and pepper
- Cover
- Blend until combined
- Reserve 2 tablespoons of garlic mixture
- Set aside
- Add yogurt to remaining garlic mixture in blender
- Cover and blend until smooth
- Chill until serving time
- Thaw salmon, if frozen
- Rinse salmon
- Pat dry
- Brush the reserved garlic mixture evenly over salmon
- Cover and chill for 30 minutes
- Spray the unheated rack of a broiler pan with nonstick coating
- Place the salmon on the rack
- Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once
- Meanwhile, in a large bowl toss romaine, onion, and parmesan cheese with the chilled yogurt mixture
- Divide romaine mixture among 4 salad plates
- Place one salmon fillet on each salad
- Top with tomatoes and, if desired, olives