Salmon Salad with Horseradish Sauce

From www.nutritionaction.com - under Healthy Recipes by Kate Sherwood


According to the author's note, you can also use canned no-salt-added salmon.  Canned salmon is almost always wild.  Just drain, remove any skin and bones, and toss with the horseradish sauce.

Since I don't like sautéing fish on the stove, I prepared the sauce, spread it on the salmon, reserved about half and used it as a dip for veggies.  I like things on the spicier side, so I increased the mustard and horseradish in the remaining half, after I covered the salmon.  The thick sauce also helped to keep the salmon moist while cooking - at 350 for 18 minutes, adjusted depending on the thickness, of course.

Ingredients:

1 Tbsp prepared horseradish (sl more)
1 Tbsp dijon mustard  (sl more)
1/2 cup 0% Greek yogurt
1/4 tsp Kosher salt
1 Tbsp canola oil
1 lb skinless salmon fillet
8 cups salad greens
1/2 cup sliced cucumber
1/4 cup sliced radishes

Directions:

1) In a large bowl, whisk together the horseradish, mustard, yogurt and salt.

2) Heat the oil in a large non-stick skillet over medium heat.  Sauté the salmon until lightly browned and cooked through, 3-5 minutes per side.

3) Remove, allow to cool, break into large pieces and gently toss with the horseradish sauce.

4) Put the salad greens on a platter.  Top with the dressed salmon and the cucumber and radish.

Serves 4
Per serving 240 calories, 320 mg sodium, 11g fat, 1.5 gm saturated fat, 6 g carbohydrates, 29g protein, 3g fiber.