Recipe
Salad
Salmon Poppy Seed Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. sugar | ||
| 3 tbsp. Hy-Vee light mayonnaise | ||
| 2 tbsp. skim milk | ||
| 1 tbsp. poppy seeds | ||
| 1 tbsp. white wine vinegar | ||
| 1 c. hulled and quartered fresh strawberries | ||
| 2 medium oranges, peeled, sectioned and halved | ||
| 1 (10 oz) pkg Hy-Vee chopped romaine lettuce | ||
| ½ lbs. fresh or frozen salmon fish fillets | ||
| 2 tbsp. Hy-Vee Select olive oil |
Directions
- Thaw salmon if frozen.
- For dressing, combine sugar, mayonnaise, milk, poppy seeds and white wine vinegar in a small bowl. Stir with a whisk.
- Clean and cut strawberries and oranges.
- Mix lettuce, strawberries and oranges in a large bowl.
- Brush salmon with cooking oil.
- Place on a hot grill or broil in the oven. Spray broiler pan with vegetable cooking spray first. Place salmon on grill or broiler pan skin-side-up. In oven, broil 3 to 4 inches from heat source.
- For grilling or broiling, cook approximately 4 inches per side, turning only once, until internal temperature of salmon reaches 140 degrees or salmon flakes easily with a fork.
- Break salmon into bite-sized pieces. Sprinkle over lettuce salad mixture. Drizzle with dressing.
- Serve immediately.