This Salmon salad created by our Registered Dietitian Elle Penner is full of flavor and is packed with protein and heart-healthy omegas. Whether you desire to eat it on its very own, over baby environment-friendlies or on a piece of your preferred crusty bread, this fresh salmon salad is best for a healthy, office lunch or a quick as well as very easy weeknight meal.
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- 1 pound Salmon, skinless, fresh or frozen and also thawed
- 1 mug Red Seedless Grapes, quartered
- 1/4 cup Cottage Cheese
- 1/4 cup Mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsps Chives, chopped and divided
- 1-2 tablespoons Olive Oil
- 1 1/4 tablespoons Honey, divided
- 1/2 teaspoon Dry Mustard
- 1/2 Lemon
Preheat oven to 275F. (That’s not a typo. Baking at low temperatures enables the fat to slowly thaw between the layers of fish generating extra tender, moist meat.)
Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tbsp oil. Location salmon fillets, skin side down on prepared baking sheet.
In a tiny bowl, mix 1/2 tablespoon olive oil, 1/4 tablespoon honey, 1 press of lemon juice, completely dry mustard as well as 1 tbsp chives until well integrated. Brush blend over salmon fillets, dividing similarly. Period with sea salt and pepper and also let mean 10 mins to enable tastes to meld.
Bake salmon until just nontransparent in center, about 15-18 mins depending upon the density of your filets. Meanwhile, blend together one more squeeze of lemon juice, home cheese, mayonnaise, Greek yogurt, honey and staying chives until well combined. Fold in grapes.
When salmon has done cooking, cool for 10 mins and afterwards gently break up into big pieces. Gently fold into sauce, taking care not to over mix to maintain portions of salmon.
Serves: 4 | Serving Size: 1/4 of recipe
Per serving: Calories: 350, Complete Fat: 17g, Hydrogenated fat: 3g, Cholesterol: 77mg, Salt: 319mg, Carbohydrate: 17g, Dietary Fiber: 0g, Sugar: 13g, Protein: 33g
Nutrition Bonus: Potassium: 533mg, Vitamin C: 8%, Vitamin A: 8%, Iron: 5%, Calcium: 5%