Make the dressing: Stir together the yogurt, dill, vinegar, salt and pepper. Refrigerate. Make the salad: Sprinkle salmon on both sides with oil, salt and pepper. Heat grill until very hot. Place salmon on the grill and cook, covered, until flaky, about 3 1/2 minutes on each side. Transfer to a serving plate and allow to rest for at least 5 minutes. Carve into 1/2-inch slices. Place salmon in a bowl and toss with the dressing. Cover and refrigerate. Just before serving, peel cucumber and cut in half lengthwise. Using a small spoon, scrape down the center to remove seeds. Thinly slice. Mound salmon mixture in center of a large platter lined with lettuce leaves. Surround with cucumber, tomatoes, onions, and lemon slices. Garnish with additional dill if desired. Nutritional info per serving: 288 cal; 31g pro, 16g carb, 11g fat (35%) Source: Miami Herald, 8/17/96 format by Lisa Crawford, 7/28/96 Posted to MM-Recipes Digest V3 #204 Date: 29 Jul 96 00:11:01 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 23 (33%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0.7mg||0 %|
|Sodium 25.3mg||1 %|
|Potassium 215.5mg||6 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 9.2g|
|Protein 2.3g||3 %|
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Calories per serving: 70
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