Nutritional information: (average serve)
· Calories: 291
· Protein: 35g
· Carbs: 8g | Sugars: 4g
· Fat total: 13g | Saturated Fat: 3g
Ingredients:
1 ½ tbsp extra-virgin olive oil
4 skinless salmon fillets
1 tsp ground pepper, divided
1/8 tsp salt, plus ½ tsp divided
½ cup buttermilk
¼ cup plain Greek yoghurt
¼ cup grated Parmigiano-Reggiano cheese
2 tbsp lemon juice
1 ½ tsp Worcestershire sauce
1 tsp grated garlic
½ tsp Dijon mustard
5 cups chopped lettuce
3 cups chopped radicchio
3 tbsp thinly sliced fresh basil, plus more for garnish
1 ½ tbsp chopped fresh tarragon
Method
Step 1
Heat oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and break into large chunks.
Step 2
Whisk buttermilk, yogurt, cheese, lemon juice, Worcestershire, garlic, mustard and the remaining 1/2 teaspoon each pepper and salt in a large bowl until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.
Step 3
Arrange the salad on a platter and top with the salmon. Serve topped with the reserved 1/4 cup dressing and more basil, if desired.