Serves: 2
Total Calories: 905

1/2 pound salmon steak
2 cups chicken broth
1 small zucchini, sliced (1 cup)
1/4 cup sliced radish
1/4 cup mayonnaise
2 tablespoons ranch salad dressing
1 teaspoon chopped fresh dill weed
3 cups bite-sized pieces spinach or other salad greens

1. Place fish steaks and broth in 10-inch skillet. Heat to boiling reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork. Remove fish to platter. When fish is cool enough to handle, break into bite-size pieces, discarding skin and bones.
2. Mix salmon, zucchini and radishes in large bowl. Mix mayonnaise, ranch dressing and dill weed fold into salmon mixture.
3. Cover and refrigerate at least 2 hours. Serve salmon mixture on spinach or toss before serving.

1 Serving: Calories 430 (Calories from Fat 315) Fat 35g (Saturated 6g) Cholesterol 85mg Sodium 660mg Carbohydrate 6g (Dietary Fiber 2g) Protein 25g o % Daily Value: Vitamin A 94% Vitamin C 38% Calcium 10% Iron 14% o Diet Exchanges: 3 High-Fat Meat, 1 Vegetable, 2 Fat

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 905
Calories from Fat: 305

More Recipes from the Betty Crocker's Cooking for Two Cookbook:
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Chicken Fruit Salad
Chicken Salad Croissant Sandwiches
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Middle Eastern Pita Pizzas
Peppercorn Beef Pitas
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Vegetarian Chili
Vegetarian Pizza
Zesty Barbecue Sandwiches
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