Here’s another successful recipe from cooking light magazine, though the recipe called for arugula and I just used spinach. It was a nice, light and tasty salad, a good enough portion for dinner! I used one large salmon fillet for two people and it was plenty.
1 salmon fillet
pepper – to taste
2 tbs olive oil
2 tbs plain Greek yogurt
2 tbs sour cream
1/2 cup thinly sliced red onion
2 tbs freshly chopped basil
2 cups spinach leaves
Start with your salmon. Use a little pepper to taste on each side and cook for 5 minutes per side with a tbs of olive oil. Once cooked, flake the fish and set aside to cool.
In a small bowl, mix sour cream, Greek yogurt and half the juice from half of your lemon. Stir and add the basil. Once the salmon is room temperature, mix it in with the sour cream/yogurt mixture. Refrigerate for at least 30 minutes.
Just before plating your salad, in a large bowl, toss your spinach with the remaining juice from your lemon half and the remaining olive oil. Add in the red onion.
Place a cup of spinach on each plate and top with the spinach mixture. I added a few baby heirloom tomatoes, just to make it look pretty! This was a lovely salad that was very filling. I had a glass of Syrah with this dish!