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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Beware of cross-contamination from breaded or seasoned items at the fish counter.

 

"I'll love you, dear, I'll love you till China and Africa meet and the river jumps over the mountain and the salmon sing in the street." -W.H. Auden, Poet

The refrigerator light goes on...

I love this recipe with the roasted tomatoes. The salad is a lovely bright lemony dill flavor and the tomatoes add the sweetness. If you are going to serve this on sandwiches or just as part of a composed salad a touch of tomato paste - about 2 teaspoons - will give it a similar sweet flavor.

Mince

To chop an ingredient into very small pieces. This is an irregular cut and is much smaller and finer than a dice.


 

Dilly Salmon Salad



Servings = 4 | Serving size =about 1 1/2 cups

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3.

This recipe keeps well for about 36 - 48 hours in the fridge.

Serve with Roasted Tomatoes

spray olive oil
1 lb salmon filet
1 large shallot (finely diced)
1 cloves garlic (minced)
3 large ribs celery (diced)
1/4 tsp salt
fresh ground black pepper (to taste)
3 Tbsp fresh dill (chopped)
1 lemon (juiced)
2 Tbsp olive oil
2 Tbsp capers
1/4 cup slivered almonds

Preheat oven to 375F. Place a large skillet in the oven.

While the oven is preheating place the salmon filet on a cutting board flesh side down. Score the skin about 1/2 inch apart.

When the oven is at temperature spray the skillet lightly with olive oil. Place the salmon in the oven skin side down. Roast for 8 minutes and remove the pan from the oven. Let the salmon rest in the pan for 2 minutes and remove placing on a plate skin side up. Chill for at least one hour.

Flake the salmon and mix together in a large bowl with the shallot, garlic, celery, salt, pepper, dill, lemon juice, olive oil, capers and slivered almonds.

Chill for at least an hour.

Nutrition Facts

Serving size = about 1 1/2 cups

Servings = 4

.

Amount Per Serving

Calories 311 Calories from Fat 177
  % Daily Value
Total Fat 20g 31%
    Saturated Fat 3g 15%
    Monounsaturated Fat 12g  
    Trans Fat 0g  
Cholesterol 70mg 23%
Sodium 506mg 21%
Total Carbohydrates 7g 2%
    Dietary Fiber 2g 7%
    Sugars 1g  
Protein 26g  
Vitamin A 12% Vitamin C 17%
Calcium 5% Iron 7%
Vitamin K 17 mcg Potassium 673 mg
Magnesium 56 mg