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The Lake News Online
  • Recipe of the week: Grilled salmon and zucchini salad

  • Serves 4
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  • Serves 4
    4 (6 oz) salmon fillets
    3 Tbsp olive oil, divided
    ¾ tsp salt, divided
    ½ tsp pepper, divided
    1 lemon
    3 cups thinly sliced zucchini (about 2 small)
    ¼ cup chopped fresh dill
    ¼ cup sliced almonds, toasted
    Preheat grill to high heat. Drizzle fillets with 1 Tbsp oil and sprinkle with half the salt and pepper. Grill about 5 minutes, turning once, to desired doneness.
    Grate lemon rind to equal 1 ½ tsp and squeeze juice to equal 2 Tbsp. Combine rind, juice, remaining olive oil, salt and pepper with the zucchini and dill. Toss to coat. Divide among four plates, top with salmon and sprinkle with almonds.
    Nutrition Information: 379 calories, 23 g fat, 38 g protein, 5 g carbohydrates, 16 g fiber, 461 mg sodium

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