This dinner is perfect for a hot summer evening, and is easy to put together. The dressing is a variation of one found in Deborah Madison’s Vegetarian Cooking for Everyone. The dressing, salmon and peas can all be prepared ahead. Serves 4.
- 1 1/4 – 1 1/2 lbs salmon steaks
- 1 1/2 lbs mixed snow peas and sugar snap peas, trimmed
- 1/3 cup nonfat plain Greek yogurt
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup mango chutney, such as Major Grey’s
- juice of 1 lime
- 2 – 3 scallions, whites and light green parts, chopped
- 1 1/2 tsp curry powder
- pinch of cayenne
- 7 cups romaine lettuce
Preheat broiler. Lightly coat salmon steaks with cooking spray, season with salt and pepper,
and broil for 10 minutes, or until just cooked through. Let cool until you are able to comfortably break the salmon into chunks. Set aside.
Blanch peas in a large pot of boiling salted water for 2 minutes; drain and rinse well with cold water. Pat dry with a towel and place peas in a large bowl.
Whisk together yogurt, mayonnaise, chutney, lime juice, scallions, curry powder and cayenne. Refrigerate dressing for at least 15 minutes.
Toss half of the dressing with peas to coat, then add the salmon and toss gently, adding more dressing as desired. Divide lettuce among 4 plates, then top with salmon and pea salad.