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Green Goddess Grilled Salmon Salad
Ingredients
- 6 c. cut-up romaine and iceberg lettuce mix washed, well-dry
- 1/2 c. finely-shredded red cabbage
- 1/4 c. coarsely-grated carrot
- 12 slc cucumber
- 12 x tomato wedges
- 12 x pitted ripe black olives
- 1 lb skinless boneless salmon fillet cut 4 pcs Salt to taste Freshly-grnd black pepper to taste
- 4 x lemon wedges
- 2 Tbsp. cider vinegar
- 1 Tbsp. lemon juice
- 1 tsp dry tarragon leaves
- 1/2 tsp chopped or possibly pressed garlic
- 2 Tbsp. chopped white onion
- 1/4 c. chopped parsley
- 2 tsp chopped anchovy fillets - (to 3 tspns)
- 1/2 c. mayonnaise
- 1/4 c. lowfat sour cream
Directions
- To make the dressing: In a blender combine all the ingredients except the mayonnaise and lowfat sour cream. Blend till the parsley is pureed and the mix is smooth. Spoon the parsley mix into a medium bowl and whisk in the mayonnaise and lowfat sour cream till smooth. Chill till needed.
- Heat the barbecue grill till the coals glow red with white ash around the edge.
- In a large bowl toss the lettuce with the red cabbage and carrot. Divide the salad among 4 chilled dinner plates. Arrange the cucumber, tomato and olives around the lettuce.
- Put the salmon pcs on the heated grill and season with salt and pepper as desired. Cook the salmon till well marked, about 2 min, then turn and continue cooking till the fish is just cooked and still moist, 2 to 3 min longer. Cooking time will vary with the thickness of the fillet.
- Put the grilled salmon on top of the salads and top each piece with 1 Tbsp. of the Green Goddess dressing. Garnish each plate with a lemon wedge and pass extra dressing alongside.
- This recipe yields 4 servings.
- Comments: Green goddess is a classic American dressing created in the 1920s to honor an actor who was at the time performing in a play called, what else, "Green Goddess." Here the dressing is brought back to life in an elegantly simple salad with grilled salmon.
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