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1) Drain and flake salmon.
2) Cook broccoli in boiling water just until tender; drain.
3) Combine oil, lemon or lime juice and pepper; pour over broccoli.
4) Marinate 1 hour in refrigerator; drain, reserving marinade.
5) For dressing, combine marinade with yogurt and tarragon.
6) Arrange flaked salmon and broccoli on platter lined with greens.
7) Garnish with tomatoes, eggs and cucumbers.
8) Serve with dressing.


-1 can (15 1/2 oz.) Alaska salmon
-1 lb. fresh broccoli spears*
-2 Tablespoons olive oil
-1 Tablespoon lemon or lime juice
-Dash pepper
-1 cup plain nonfat yogurt
-1/4 teaspoon tarragon
-Crisp greens
-2 tomatoes, cut into wedges
-2 hard-cooked eggs, quartered
-1 cucumber, sliced

*One pkg. (10 oz.) frozen broccoli may be substituted.


Salmon Salad Platter



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