This recipe is sponsored by Regal Springs.
¼ cup walnuts pieces
2 large collard green, kale or Swiss chard leaves
Four 6-ounce skinless, center-cut salmon fillets
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
1 medium lemon
4 tablespoons packed fresh dill fronds
½ cup non-fat plain Greek yogurt
If using a grill, spray it with cooking spray and preheat it over a medium-high heat. Otherwise, wait to preheat a grill pan.
Toast the walnuts in a small dry skillet over a medium heat, stirring frequently, until fragrant, 4-5 minutes. Allow to cool, then chop finely. Place 8 toothpicks in a dish of water and soak until ready to use.
Wash and pat dry the greens. Cut the leaves away from each side of the spines and discard the spines. (You should wind up with 4 long pieces of leaves.)
Sprinkle the salmon with ¼ teaspoon each salt and pepper, Wrap each salmon fillet with 1 piece of leaf and secure with 2 toothpicks. If using a grill pan, spray it with cooking spray and preheat it over medium-high heat.
Brush each salmon bundle lightly with about 1 tablespoon total of the olive oil. Grill the salmon bundles until the greens are tender and the salmon is just cooked through, 3-4 minutes per side.
While salmon is cooking, make the sauce. Finely zest and then juice the lemon into a small bowl. Chop the dill and add it to the bowl along with the yogurt, walnuts, remaining 2 tablespoons of olive oil, and remaining ¼ teaspoon each salt and pepper. Serve the salmon drizzled with the sauce.
Makes 4 servings
Serving size: 1 piece salmon and ¼ cup sauce
Per serving: Calories 400; Total Fat 26g; (Sat Fat 3.5g, Mono Fat 11.7g, Poly Fat 9.0g); Protein 38g; Carb 4g; Fiber 1g; Cholesterol 95mg; Sodium 380mg
Excellent source of: Protein, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Pantothenic Acid, Copper, Molybdenum, Phosphorus, Potassium, Selenium
Good source of: Magnesium, Manganese
Copyright 2017 Ellie Krieger. All rights reserved.