Categories: Salads, Fish 
      Yield: 4 servings 
  
 15 1/2 oz Canned Alaska salmon 
      1 lb Fresh broccoli spears* 
      2 tb Olive oil 
      1 tb Lemon or lime juice 
      1 ds Pepper 
      1 c  Plain nonfat yogurt 
    1/4 ts Tarragon 
           Crisp greens 
      2    Tomatoes; cut into wedges 
      2    Hard-cooked eggs; quartered 
      1    Cucumber; sliced 
  
  *One pkg. (10 oz.) frozen broccoli may be substituted. 
   
  Drain and flake salmon. Cook broccoli in boiling water just until 
  tender; drain. Combine oil, lemon or lime juice and pepper; pour over 
  broccoli. Marinate 1 hour in refrigerator; drain, reserving marinade. 
  For dressing, combine marinade with yogurt and tarragon. Arrange flaked 
  salmon and broccoli on platter lined with greens. Garnish with tomatoes, 
  eggs and cucumbers. Serve with dressing. 
   
  Nutrients Per Serving: 
   
  Calories:               352 
  Carbohydrates:          17.4 g 
  Protein:                33 g 
  Fat-Total:              17.8 g 
  Cholesterol:            170 mg 
  Sodium:                 724 mg 
  Dietary Fiber:          6.45 g 
   
  Source: Light & Lively Recipes 
  Reprinted by permission of Alaska Seafood Marketing Institute 
  Meal-Master compatible recipe format courtesy of Karen Mintzias