Ingredients:
- 1 lb. skinless salmon fillet, about 1 inch thick
- 1 1/2 cup watercress leaves, chopped
- 1 medium cucumber, peeled and chopped
- 2 tbsp. reduced-fat sour cream
- 1 tbsp. fresh lemon juice
- 1 tbsp. chopped fresh dill
- 8 slices thin-sliced whole-wheat bread (optional)
Makes 4 Servings
- Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill salmon until opaque in the center, 4-5 minutes per side. Transfer to a plate to cool.
- In a large bowl, combine watercress, cucumber, sour cream, lemon juice and dill. Using a fork, flake cooled salmon into the bowl; toss well.
- Divide salad among 4 bread slices, if using, and cover with remaining bread. Cut in half and serve.
WW POINTS VALUE: 6 pts. without bread, 7 pts. with bread
Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This salad is so delicious without the bread you won't miss it. I really loved this salad because it had such nice flavors to it. I really love grilled salmon because it can be flavorful and moist when it's done right. I highly recommend seasoning your salmon with salt, pepper, and garlic for a more flavorful fish. The salmon cooks quickly so keep and eye on it. You can also use arugula or spinach in place of the watercress and your salad will still be delicious.
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