This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Almost anything is edible with a dab of French mustard on it."
-Nigel Slater, Food Writer
Roasting the salmon instead of poaching adds a nice flavor. Create your own variations on this salad: you could use fresh dill along with some lemon and Dijon mustard or fresh basil with a tablespoon of tomato paste.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe can be divisible by 2.
This recipe keeps well, refrigerated, for 4-5 days. Note that cooking time does not include chilling time.
|spray olive oil|
|16 ounces||salmon (remove skin and cut into 4 filets)|
|1/4 cup||nonfat Greek yogurt|
|1 Tbsp||coarse ground mustard|
|1 cup||frozen peas|
|2 large||ribs celery (diced)|
|1/4 tsp||dried tarragon|
|3 large||green onions (sliced thinly crosswise)|
Place a large skillet in the oven and preheat to 375°F.
When the oven comes to temperature, spray the pan with the olive oil and add the salmon. Reduce the heat in the oven to 325°F.
Roast the salmon for about 8 minutes, then remove from the oven. Set the salmon aside to cool and then chill in the refrigerator.
When the salmon is chilled, flake the salmon gently and place in a bowl with the yogurt, mustard, peas, celery, tarragon, salt and green onions.
Fold together gently until well blended.
Serving size: about 1 1/2 cups
|Calories 188||Calories from Fat 66|
|% Daily Value|
|Total Fat 7g||12%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 1g||5%|
|Vitamin A 6%||Vitamin C 11%|
|Calcium 6%||Iron 7%|
|Vitamin K 34 mcg||Potassium 732 mg|
|Magnesium 46 mg|