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Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½tablespoonsextra-virgin olive oil4(5 ounce)skinless salmon fillets (see Tip)1teaspoonground pepper, divided⅛teaspoonsalt plus 1/2 teaspoon, divided½cupbuttermilk¼cupnonfat plain Greek yogurt¼cupgrated Parmigiano-Reggiano cheese2tablespoonslemon juice1 ½teaspoonsWorcestershire sauce1teaspoongrated garlic½teaspoonDijon mustard5cupschopped romaine lettuce3cupschopped radicchio3tablespoonsthinly sliced fresh basil, plus more for garnish1 ½tablespoonschopped fresh tarragon
Cook Mode(Keep screen awake)
Ingredients
1 ½tablespoonsextra-virgin olive oil
4(5 ounce)skinless salmon fillets (see Tip)
1teaspoonground pepper, divided
⅛teaspoonsalt plus 1/2 teaspoon, divided
½cupbuttermilk
¼cupnonfat plain Greek yogurt
¼cupgrated Parmigiano-Reggiano cheese
2tablespoonslemon juice
1 ½teaspoonsWorcestershire sauce
1teaspoongrated garlic
½teaspoonDijon mustard
5cupschopped romaine lettuce
3cupschopped radicchio
3tablespoonsthinly sliced fresh basil, plus more for garnish
1 ½tablespoonschopped fresh tarragon
DirectionsHeat oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and break into large chunks.Whisk buttermilk, yogurt, cheese, lemon juice, Worcestershire, garlic, mustard and the remaining 1/2 teaspoon each pepper and salt in a large bowl until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.Arrange the salad on a platter and top with the salmon. Serve topped with the reserved 1/4 cup dressing and more basil, if desired.TipsTip: Most salmon at the market is farmed and many of those farms use problematic practices. Check labels for the Aquaculture Stewardship Council logo or use Seafood Watch’s app for the best farmed choices. Wild Pacific salmon is also a great option: most come from well-managed fisheries.Originally appeared: EatingWell Magazine, June 2020
Directions
Heat oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and break into large chunks.Whisk buttermilk, yogurt, cheese, lemon juice, Worcestershire, garlic, mustard and the remaining 1/2 teaspoon each pepper and salt in a large bowl until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.Arrange the salad on a platter and top with the salmon. Serve topped with the reserved 1/4 cup dressing and more basil, if desired.TipsTip: Most salmon at the market is farmed and many of those farms use problematic practices. Check labels for the Aquaculture Stewardship Council logo or use Seafood Watch’s app for the best farmed choices. Wild Pacific salmon is also a great option: most come from well-managed fisheries.
Heat oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and break into large chunks.
Whisk buttermilk, yogurt, cheese, lemon juice, Worcestershire, garlic, mustard and the remaining 1/2 teaspoon each pepper and salt in a large bowl until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.
Arrange the salad on a platter and top with the salmon. Serve topped with the reserved 1/4 cup dressing and more basil, if desired.
Tips
Tip: Most salmon at the market is farmed and many of those farms use problematic practices. Check labels for the Aquaculture Stewardship Council logo or use Seafood Watch’s app for the best farmed choices. Wild Pacific salmon is also a great option: most come from well-managed fisheries.
Originally appeared: EatingWell Magazine, June 2020
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Nutrition Facts(per serving)291Calories13gFat8gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
