Ingredients:

  • 1 pound (450 grams) salmon fillet
  • ½ cup low-fat plain yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon snipped fresh chives
  • 2 teaspoons reduced-sodium tamari or soy sauce
  • 1 medium clove garlic, minced
  • ¼ teaspoon 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

Method:

  1. Arrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.
  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.
  3. Meanwhile, whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic and pepper in a small bowl.
  4. Combine kale, broccoli, cabbage, carrots and sunflower seeds in a large bowl. Add 3/4 cup of the dressing and toss to coat. Divide the salad among 4 dinner plates and top each with a piece of salmon and about 1 tablespoon of the remaining dressing.

This recipe was sourced from Eating Well

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