Monday, January 19, 2009

Avocado Cucumber Salad with Baked Salmon

Avocado Cucumber Salad with Baked Salmon
The other day I found some wild salmon on sale at the grocery store and instantly had a craving for a salmon salad of some kind.

I decided on a mix of avocado, cucumber and baked salmon because it seems like a meal made for springtime. I've grown weary of these long winter days and really would like to feel like spring is right around the's not of course, but I can fool myself into believing it!

This salad is great served with fresh bread and a hot bowl of soup.

Avocado Cucumber Salad with Baked Salmon

1 piece salmon fillet (about 4" x 6" or however much you want)

Season the salmon fillet with your favorite seasoning (I used a lemon herb seasoning) and bake at 350 degrees until it is flaky and cooked through. Time will depend on the size of fillet used...mine took about 20 minutes.


1/3 cup sour cream or plain yogurt (fat free versions if you like)
2 tablespoons milk
1 tablespoon lemon juice
1 tsp dried parsley
1/4 tsp dried dill
1/4 tsp crushed garlic
1/4 tsp onion powder

Combine all of the dressing ingredients and put into the fridge to allow the flavours to blend while the salmon cooks.

1 long English cucumber, sliced
2 avocados, sliced

Once the salmon has cooked, use a fork to flake it apart into bite size pieces. Layer the cucumber, avocado and salmon on individual plates (cherry tomatoes would go nicely as well) and then drizzle with the dressing.

This dish serves 4 as a side dish and two as a main dish. Enjoy.

1 comment:

Anne-Marie said...

Talk about being filled with all sorts of "good" fats and great protein. Awesome - and I've never thought to mix those two ingredients ...