Who doesn't love a creamy salad alongside grilled fish? This salad dressing combines buttermilk with a touch of mayonnaise for that creamy taste with far less fat. Capers, fresh parsley and green onion make this a perfect salad topping for greens eaten with barbecued salmon.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2008
Ingredients
Method
Brush salmon and asparagus with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested and asparagus is tender, 7 to 10 minutes.Dressing: Meanwhile, in large bowl, whisk parsley, buttermilk, mayonnaise, green onion, capers, vinegar, salt and pepper. Add watercress, lettuce and radishes; toss to coat.
Divide salad, salmon, asparagus and lemon wedges among plates.
More salmon and salad recipes:
Nutritional facts Per serving: about
- Sodium 495 mg
- Protein 34 g
- Calories 425.0
- Total fat 29 g
- Cholesterol 87 mg
- Saturated fat 5 g
- Total carbohydrate 7 g
%RDI
- Iron 13.0
- Folate 99.0
- Calcium 12.0
- Vitamin A 36.0
- Vitamin C 68.0
