Dilled Salmon Salad

Recipe Ingredients

		For The Dressing
1 cup	237ml	Plain nonfat yogurt
2 tablespoons	30ml	Finely chopped fresh dill
1 tablespoon	15ml	Red wine vinegar
		Salt and freshly ground - pepper
		For The Salad
1		Salmon fillet - (1" thick), cleaned of skin and
1 tablespoon	15ml	Canola oil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground pepper
1 teaspoon	5ml	Cucumber (medium)
		Curly leaf lettuce
4		Ripe tomatoes - finely sliced
2		Red onions - peeled and (medium)
		Thinly and separated - into rings
1		Lemon - halved lengthwise and sliced

Recipe Instructions

Make the dressing: Stir together the yogurt, dill, vinegar, salt and pepper. Refrigerate.

Make the salad: Sprinkle salmon on both sides with oil, salt and pepper.

Heat grill until very hot. Place salmon on the grill and cook, covered, until flaky, about 3 1/2 minutes on each side.

Transfer to a serving plate and allow to rest for at least 5 minutes. Carve into 1/2-inch slices.

Place salmon in a bowl and toss with the dressing. Cover and refrigerate. Just before serving, peel cucumber and cut in half lengthwise. Using a small spoon, scrape down the center to remove seeds. Thinly slice.

Mound salmon mixture in center of a large platter lined with lettuce leaves. Surround with cucumber, tomatoes, onions, and lemon slices.

Garnish with additional dill if desired.

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