Monday, November 10, 2008

Grilled Salmon with Feta & Cream Dressing

Being from the east coast, I figured there would be no better receipe for a first post than this one. A favourite in my home, it is usually made a least twice a month, if not more.

Feta and Cream Dressing:
1/3 cup (80 mL) Canadian Feta cheese
3/4 cup (180 mL) cucumbers, crudely chopped
2 tbsp (30mL) green shallots, chopped
1 cup (250 mL) plain yogurt
1/3 cup (80 mL) whipping cream (35 %)
1 tbsp (15 mL) lemon juice
Pepper to taste

Dill and Lemon Butter:
5 tbsp (75 mL) salted butter
1 tbsp (15 mL) lemon juice
2 tbsp (30 mL) fresh dill, chopped

6 salmon steaks, 6 oz (170 g) each
6 cups (1.5 L) mixed salad greens
1 cup (250 mL) minced radishes
2 tomatoes, sliced
2 green shallots, minced
1/2 cucumber (minced) and a few sprigs of fresh dill (to decorate)


*Feta and Cream Dressing: Puree cucumber and shallot in an electric mixer. Add yogurt, Canadian Feta cheese, cream and a few drops of lemon juice. Season with pepper.

*Dill and Lemon Butter: Blend together butter, dill and lemon juice. Season with pepper.

Brush salmon steaks with dill and lemon butter. Place steaks on preheated barbecue grill and cook for about 3 minutes. Brush steaks again, then turn them over and cook until done. In a bowl, thoroughly toss salad greens, radishes, tomatoes and shallots with Feta and Cream Dressing. Arrange salad on plates and place steaks beside it. Decorate with dill sprigs and minced cucumber, then drizzle with Feta and Cream Dressing.

Nutritional information:
For 1 serving:
Energy: 549 Cal / 2306 kJ Proteins: 40 gCarbohydrates: 13 gFat: 38 gCalcium: 192 mg (17 % Recommended Daily Intake)Total dietary fibre: 2.5 g Sodium: 390 mg

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