© 2004 PIL
 |
Ingredients:
| 1/3 cup |
plain nonfat yogurt |
75 mL |
| 1/4 cup |
FRENCH'S® Dijon Mustard |
50 mL |
| 1/4 cup |
mayonnaise |
50 mL |
| 1 tbsp |
finely chopped fresh dill |
15 mL |
| 6 |
salmon fillets
(4 x 2 x 1-inch/10 x 5 x 25 cm )
Salt and pepper to taste |
6 |
| 1 |
head red leaf lettuce, washed and torn |
1 |
| 3 cups |
cauliflower florets, blanched |
750 mL |
| 1 1/2 cups |
sugar snap peas, blanched |
375 mL |
| 10 |
radishes, washed and quartered |
10 |
| 12 |
oil-cured pitted olives (optional) |
12 |
Directions:
1. Combine yogurt, mustard, mayonnaise and dill in small bowl; set aside.
2. Season salmon with salt and pepper to taste. Cook on preheated, greased electric grill pan or BBQ grill for 5 minutes until fish it opaque in centre and flakes easily with a fork.
3. Arrange remaining ingredients on platter. Place fish on top. Serve with dressing.
Tips:
1. To blanch cauliflower and snap peas, cook 1-2 minutes in boiling water.
2. Drain and rinse with cold water then drain thoroughly. |
