Northwest Salmon Salad

Recipe Ingredients: 

• 1 salmon fillet (1 pound)
• 1/2 teaspoon salt
• 1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided
• 2 tablespoons lemon juice, divided
• 4 fresh dill sprigs
• 1 cup chopped peeled cucumber
• 1/2 cup reduced-fat sour cream
• 1/4 cup finely chopped sweet red pepper
• 1/4 cup snipped fresh dill
• 3 tablespoons capers, drained
• 8 cups torn Bibb lettuce
• 1 medium peach, peeled and sliced
• 1/4 cup chopped hazelnuts
• 1/4 cup fresh blueberries
• 4 thin slices red onion, separated into rings

Recipe Method: 

• Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper.
• Drizzle with 1 tablespoon lemon juice; top with dill sprigs.
• Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces.
• In a small bowl, combine the cucumber, sour cream, red pepper, snipped dill, capers and remaining pepper and lemon juice.
• Divide lettuce among four plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.

Recipe Tips: 

• Baking Powder Power
• Scrub your vegetables and fruits with baking powder and water to get rid of pesticides