Here's another great 'cool' meal for a hot day. I really like salmon. My husband's not crazy about it, (if I serve grilled or broiled salmon, he adds ketchup) but he does like this salad! I usually broil enough salmon to eat a meal of hot salmon and have enough left over to make this cold salad the next day. You can also make the salmon fresh for this salad, just allow enough time for it to cool before putting it on the lettuce.
I have found that fresh salmon stays alot moister than the frozen kind. But either kind works, and I often use the frozen, because that's all I can find at the store. I like to marinade it in a little bit of olive oil and lemon juice for a 1/2 hour or so before broiling. If you are using frozen salmon, you can also put it right in the marinade and let it thaw. That seems to help keep some of the moisture in.
When you are ready to cook the fish, move your top oven rack to about 6 to 8 inches from the top of your oven. In some ovens the top position works best, and in some you have to use the second. Turn your oven on high broil, and leave the oven door cracked open. Salt both sides of the salmon, and place on a broiler pan. Broil for 4 to 6 minutes per side or until slightly brown, and fish flakes easily when you stick a fork into it. Remove from the oven and set aside to cool.
The dressing needs to chill and blend flavors for about an hour also.
Creamy Lemon Dill Dressing
3/4 cup mayonaise
3 tablespoons buttermilk ( you can also use milk with a little lemon juice or vinegar)
2 tablespoons fresh dill, or 2 teaspoons dried dillweed
1 tablespoon fresh chives, or 1 teaspoon dried chives
1/2 teaspoon lemon zest
2 teaspoons lemon juice
Mix all ingredients together and chill for an hour before serving.
Meanwhile you can wash and prepare your salad greens. I love to use butter lettuce for this salad, because the texture and taste seems to work so well with the salmon. But you can use whatever kind you like. Cut or tear your salad greens and arrange on the plate. Add shredded broiled salmon, and top with the dressing. This is great served with cucumbers, and roasted beets! Enjoy!