Salmon Salad Platter Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
15 1/2 ounce: Canned Alaska salmon,
1 lbs: Fresh broccoli spears*,
2 tbsp: Olive oil,
1 tbsp: Lemon or lime juice,
1 dash: Pepper,
1 cup: Plain nonfat yogurt,
1/4 tsp: Tarragon,
Crisp greens,
2: Tomatoes, cut into wedges
2: Hard-cooked eggs, quartered
1: Cucumber, sliced
Directions:
*One pkg. (10 oz.) frozen broccoli may be substituted.
Drain and flake salmon. Cook broccoli in boiling water just until
tender; drain. Combine oil, lemon or lime juice and pepper; pour over
broccoli. Marinate 1 hour in refrigerator; drain, reserving marinade.
For dressing, combine marinade with yogurt and tarragon. Arrange
flaked salmon and broccoli on platter lined with greens. Garnish with
tomatoes, eggs and cucumbers. Serve with dressing.
Nutrients Per Serving:
Calories: 352 Carbohydrates: 17.4 g Protein: 33 g
Fat-Total: 17.8 g Cholesterol: 170 mg Sodium: 724 mg Dietary Fiber:
6.45 g
Source: Light & Lively Recipes Reprinted by permission of Alaska
Seafood Marketing Institute Meal-Master compatible recipe format
courtesy of Karen Mintzias
Source from luhu.jp
Drain and flake salmon. Cook broccoli in boiling water just until
tender; drain. Combine oil, lemon or lime juice and pepper; pour over
broccoli. Marinate 1 hour in refrigerator; drain, reserving marinade.
For dressing, combine marinade with yogurt and tarragon. Arrange
flaked salmon and broccoli on platter lined with greens. Garnish with
tomatoes, eggs and cucumbers. Serve with dressing.
Nutrients Per Serving:
Calories: 352 Carbohydrates: 17.4 g Protein: 33 g
Fat-Total: 17.8 g Cholesterol: 170 mg Sodium: 724 mg Dietary Fiber:
6.45 g
Source: Light & Lively Recipes Reprinted by permission of Alaska
Seafood Marketing Institute Meal-Master compatible recipe format
courtesy of Karen Mintzias
Source from luhu.jp