Recipe
Main Dish
Dilly Salmon Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1/2 pound) salmon fillet | ||
| 2 tbsp. Hy-Vee light mayonnaise | ||
| 1 tsp. stone-ground mustard | ||
| 1 tsp. Hy-Vee lemon juice | ||
| ¼ tsp. Hy-Vee dill weed | ||
| 1 tbsp. chopped shallots | ||
| Hy-Vee sea salt and Hy-Vee black pepper, to taste | ||
| lettuce leaves, optional | ||
| 4 croissants, optional |
Directions
- Place salmon on a broiler pan sprayed with non-stick cooking spray. Broil 4 to 5 inches from heat for 8 minutes or until salmon flakes easily with a fork.
- Remove salmon from broiler pan. When cool enough to handle, peel off skin and discard. Flake salmon into a large bowl.
- Meanwhile, to make dressing, combine mayonnaise, mustard, lemon juice, dill weed and shallots in a small bowl.
- Pour dressing over the flaked salmon. Toss gently to combine. Refrigerate for at least 1 hour. Season to taste with salt and pepper.
- If desired, serve salmon salad with lettuce leaves in croissants.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 45mg
- Sodium: 140mg
- Total Carbohydrates: 1g
- Protein: 16g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 4%
0%
Iron 2%
0%
Calcium 0%