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Grilled salmon & romaine lettuce with dill & feta dressing
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½ x 200g pack essential Waitrose Greek Light Salad Cheese
½ x 20g pack dill
1½ tbsp white wine vinegar
1 tbsp olive oil
150g 0% fat Greek yogurt
1 clove garlic
2 x 280g pack 2 Waitrose Scottish Salmon Fillets
2 romaine lettuces, quartered lengthwise
1. Warm a griddle pan over a high heat. Meanwhile, blend three-quarters of the salad cheese, the dill, vinegar, half of the olive oil, yogurt and garlic in a food processor until smooth. Season and set aside.
2. Brush the salmon and the cut sides of the romaine lettuce with the remaining oil and season. Cook the lettuce on the griddle for 2 minutes, in batches if necessary, without turning. Remove and set aside.
3. Cook the salmon, skin side up for 4-5 minutes, turn and cook for a further
2-3 minutes, until thoroughly cooked.
4. Drizzle the romaine with the dressing, top with the salmon and crumble over the remaining cheese to serve.
Typical values per serving:
This recipe was first published in June 2017.
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