Eileen’s Simple Salmon Spread
This is just fabulous! Serve on whole grained crackers, or stuffed into Pocket Pita Bread topped with no salt salsa and sprouts for a meal that comes together as quickly as it disappears.
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|
| 1 |
7.5 oz can salmon, or left-over fresh cooked salmon |
| ¼ |
cup nonfat yogurt |
| ¼ |
cup freshly squeezed lemon juice |
| ½ |
tsp dill weed, or 1-2 Tbs fresh parsley chopped |
| 1 |
tsp garlic, minced |
| 1 |
small or ½ large celery stalk, finely chopped |
| 1 |
large tomato or 1 cup of halved grape tomatoes |
| ½ |
cup chopped onion |
| 1/8 |
tsp freshly ground black pepper |
Drain salmon and remove skin and larger bones from salmon, break up with fork; add yogurt and lemon juice, stir well. Add dill weed (or parsley), garlic, celery, tomato, onion and pepper and mix well.
YIELD: 6 servings
Each serving contains approximately: Calories 69, Fat Calories 21, Fat 2g, Saturated Fat 0.6g, Cholesterol 20mg, Protein 8g, Carbohydrate 4g, Dietary fiber 0.5g, Sodium 39mg, Omega 3 fatty acids 0.61g
From The Rice Diet Cookbook, available now at the Rice Diet Store.
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