Grilled Salmon Spread with Fennel and Chives
Serves 8
Time 20 min
Serve this creamy spread on grilled or toasted bread alongside grilled vegetables for a filling lunch or enjoy with crudités and crackers as the start to any summer meal. Use leftover salmon from making the Grilled Salmon and Lemons with Herbs and skip the first step all together.
Special Diets:
Ingredients
- 1 1/2 teaspoon extra-virgin olive oil
- 1 (1/2-pound) skin-on boneless salmon fillet
- 1/4 teaspoon ground black pepper
- 1 cup low-fat cottage cheese
- 3 tablespoons lemon juice
- 1 teaspoon prepared horseradish
- 3 tablespoons chopped fresh chives, divided
- 1/2 fennel bulb, cored and very thinly sliced plus 2 tablespoons chopped fennel fronds
- 1/2 teaspoon fine sea salt
Method
Prepare a grill for medium heat cooking, oiling grill grates as needed.
Brush salmon all over with oil then season with salt and pepper.
Arrange salmon on grill, skin-side up, and cook, gently flipping once, until golden brown and just cooked through, 8 to 10 minutes total.
Set aside to let cool then remove and discard skin.
Put cottage cheese, lemon juice and horseradish (if using) into a food processor and purée until smooth; transfer mixture to a large bowl.
Flake salmon into small pieces and add to cottage cheese mixture along with 2 tablespoons of the chives and fennel bulb and fronds.
Fold gently to combine then garnish with remaining 1 tablespoon chives and serve.
Nutritional Info:
Per serving: 80 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 20mg cholesterol, 290mg sodium, 3g carbohydrates (1g dietary fiber, 1g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 teaspoon extra-virgin olive oil
- 1 (1/2-pound) skin-on boneless salmon fillet
- 1/4 teaspoon ground black pepper
- 1 cup low-fat cottage cheese
- 3 tablespoons lemon juice
- 1 teaspoon prepared horseradish
- 3 tablespoons chopped fresh chives, divided
- 1/2 fennel bulb, cored and very thinly sliced plus 2 tablespoons chopped fennel fronds
- 1/2 teaspoon fine sea salt