Northwest Salmon Salad

  Lunch

I love that I can use my favorite Northwest ingredients—fresh salmon, blueberries and hazelnuts—all in one recipe. The salmon and sour cream dressing are just as scrumptious in a sandwich.

Northwest Salmon Salad

Average Rating: 4.571428

TOTAL TIME: Prep: 45 min.
YIELD: 4 servings.

Ingredients

  • 1 salmon fillet (1 pound)
  • 1/2 teaspoon salt
  • 1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided
  • 2 tablespoons lemon juice, divided
  • 4 fresh dill sprigs
  • 1 cup chopped peeled cucumber
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup finely chopped sweet red pepper
  • 1/4 cup snipped fresh dill
  • 3 tablespoons capers, drained
  • 8 cups torn Bibb lettuce
  • 1 medium peach, peeled and sliced
  • 1/4 cup chopped hazelnuts
  • 1/4 cup fresh blueberries
  • 4 thin slices red onion, separated into rings

Instructions

  • 1. Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs.
  • 2. Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces.
  • 3. In a small bowl, combine the cucumber, sour cream, red pepper, snipped dill, capers and remaining pepper and lemon juice.
  • 4. Divide lettuce among four plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.

Nutrition Facts

1 serving: 305 calories, 18g fat (4g saturated fat), 67mg cholesterol, 571mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 25g protein.
Diabetic Exchanges:
3 lean meat, 2 fat, 1 starch.

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