Healthy Salmon Salad - cooking recipe

Ingredients

2 tablespoons olive oil
5 garlic cloves, thinly sliced
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon dijon-style mustard
1 tablespoon water
1/2 teaspoon pepper
1/3 cup plain fat-free yogurt
12 ounces boneless salmon fillets (1 inch thick fresh or frozen skinless)
nonstick spray coating
10 cups torn romaine lettuce
1/2 cup thinly sliced red onion
1/4 cup freshly grated parmesan cheese
1 cup cherry tomatoes, halved
1/2 cup pitted ripe olives, halved (optional)

Preparation

In a small saucepan heat olive oil over medium-low heat.
Cook and stir garlic in hot oil for 1 minute or until garlic is lightly golden.
Transfer garlic to a blender container.
Add lemon juice, Worcestershire sauce, mustard, water, and pepper.
Cover; blend until combined.
Reserve 2 tablespoons of garlic mixture; set aside.
Add yogurt to remaining garlic mixture in blender.
Cover and blend until smooth.
Chill until serving time.
Thaw salmon, if frozen.
Rinse salmon; pat dry.
Brush the reserved garlic mixture evenly over salmon.
Cover and chill for 30 minutes.
Spray the unheated rack of a broiler pan with nonstick coating.
Place the salmon on the rack.
Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
Meanwhile, in a large bowl toss romaine, onion, and Parmesan cheese with the chilled yogurt mixture.
Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad.
Top with tomatoes and, if desired, olives.