4-6 Servings
Ingredients:
1 pound Salmon fillet
½ cup Plain yogurt
¼ cup Mayonnaise
2 tbsp Lemon juice
2 tbsp grated Parmesan cheese
1 tbsp finely chopped fresh Parsley
1 tbsp snipped fresh Chives
2 tsp Soy sauce
1 clove medium garlic, minced
¼ tsp ground pepper
8 cups chopped curly kale
2 cups chopped Broccoli
2 cups chopped Red cabbage
2 cups finely diced Carrots
½ cup Sunflower seeds, toasted
Step 1
Arrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.
Step 2
Place salmon on the prepared baking sheet, Skin-side down. Broil, rotating the pan from front to back once, until the salmon is opaque in the center, 8 to 12 minutes. Cut into 4 portions.
Step 3
Meanwhile, whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, soy sauce, garlic and pepper in a small bowl.
Step 4
Combine kale, broccoli, cabbage, carrots and sunflower seeds in a large bowl.
Step 5
Add 3/4 cup of the dressing and toss to coat.
Step 6
Divide the salad among 4 dinner plates and top each with a piece of salmon and about 1 tablespoon of the remaining dressing.
Note: this recipe comes from eatingwell