This homemade creamy garlic-lemon dressing recipe is healthful with creamy plain yogurt. Tossed with greens and topped with grilled salmon, this one-dish recipe is worthy of serving to guests.
Ingredients
2 tablespoons olive oil
5 cloves garlic, thinly sliced
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 tablespoon water
1/2 teaspoon pepper
1/3 cup plain fat-free yogurt
12 ounces fresh or frozen skinless, boneless salmon fillets, 1 inch thick
Nonstick spray coating
10 cups torn romaine
1/2 cup thinly sliced red onion
1/4 cup freshly grated Parmesan cheese
1 cup cherry tomatoes, halved
1/2 cup pitted ripe olives, halved (optional)
Directions
1. In a small saucepan heat olive oil over medium-low heat. Cook and stir garlic in hot oil for 1 to 2 minutes or until garlic is lightly golden. Transfer garlic to a blender container. Add lemon juice, Worcestershire sauce, mustard, water, and pepper. Cover; blend until combined. Reserve 2 tablespoons of garlic mixture; set aside. Add yogurt to remaining garlic mixture in blender. Cover and blend until smooth. Chill until serving time.
2. Thaw salmon, if frozen. Rinse salmon; pat dry. Brush the reserved garlic mixture evenly over salmon. Cover and chill for 30 minutes.
3. Spray the unheated rack of a broiler pan with nonstick coating. Place the salmon on the rack. Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
4. Meanwhile, in a large bowl toss romaine, onion, and Parmesan cheese with the chilled yogurt mixture. Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad. Top with tomatoes and, if desired, olives. Makes 4 servings.
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