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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 271.5
  • Total Fat: 4.9 g
  • Cholesterol: 21.0 mg
  • Sodium: 1,429.4 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 22.0 g

View full nutritional breakdown of Smoked salmon and dill salad - 271 cal calories by ingredient
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Smoked salmon and dill salad - 271 cal

Submitted by: MARILENASPARK

Introduction

Boil or steam the potatoes. Make sure they will be completely cold before added to the salad. Because if they are just a bit warm, they will bring out the fishy taste of the salmon, and there are some peoples out there that do not enjoy this (like my husband, for one) Boil or steam the potatoes. Make sure they will be completely cold before added to the salad. Because if they are just a bit warm, they will bring out the fishy taste of the salmon, and there are some peoples out there that do not enjoy this (like my husband, for one)
Number of Servings: 1

Ingredients

    Smoked Salmon (lox), 2.3 oz
    Red Potato, 150 grams/ 5oz
    Cucumber (peeled), 56 grams/2oz
    Spinach, fresh, 0.2 package (10 oz)
    Yogurt, plain, low fat, 100 grams
    *Lemon Juice, 3 wedge yields

Directions

1. Boil or steam the potatoes. Make sure they will be completely cold before added to the salad. Because if they are just a bit warm, they will bring out the fishy taste of the salmon, and there are some peoples out there that do not enjoy this (like my husband, for one)
2. Prepare the dressing by wishing all the ingredients together. Do not add to much salt, as the salmon will already be a bit salty. Add the cucumber (finely chopped) and the salmon, broken into long thin stripes.
3. Arrange the spinach salad on the dinner plate. Add the sliced potatoes. Drizzle with some lemon juice.
4. Arrange the salmon and cucumber mix over the potatoes and you are ready to serve.

Some nice dry while wine will go well with this dish!


Number of Servings: 1

Recipe submitted by SparkPeople user MARILENASPARK.





TAGS:  Fish | Lunch | Fish Lunch |

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