Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------FOR THE DRESSING---------------------------
1 c Plain nonfat yogurt
2 tb Finely chopped fresh dill
1 tb Red wine vinegar
Salt and freshly ground
-pepper

-----------------------FOR THE SALAD----------------------------
1 2-lb salmon fillet(1" thick)
-cleaned of skin and sinew
1 tb Canola oil
1/2 ts Salt
1/2 ts Freshly ground pepper
1 md Cucumber
Curly leaf lettuce
4 Ripe tomatoes; finely sliced
2 md Red onions; peeled and
-sliced thinly and separated
-into rings
1 Lemon; halved lengthwise and
-thinly sliced

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.

Nutritional info per serving: 288 cal; 31g pro, 16g carb, 11g fat
(35%)

Source: Miami Herald, 8/17/96 format by Lisa Crawford, 7/28/96

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