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Fresh Salmon Salad
2022-06-29
https://www.metro.ca/userfiles/image/recipes/salade-fraiche-saumon-11945.jpg
PT15M
PT10M
PT25M
Make marinade /dressing:Whisk together all of the marinade/dressing ingredients in a bowl.Season salmon with a pinch of salt and pepper and place in bowl with 2 tablespoons of the dressing. Toss to coat.Sear salmon:Heat remaining 1 tablespoon of oil in a skillet or grill pan over medium-high heat and cook for 3-4 minutes. Test the salmon; when the bottoms release fairly easily, it’s ready to flip.Turn each filet over, and cook for an additional 1-2 minutes, until it’s cooked through and has a golden crust. Remove from the heat and set aside.Assemble the salads:Combine lettuce, tomatoes, bell pepper, cucumber, olives, herbs, avocado, feta and onion in a large bowl or on a large platter. Drizzle with about half of the dressing and toss to combine.Top with salmon and additional dressing, to taste, either on the serving dish or on individual plates.
4
Metro
5
1
5
5
Marinade /Dressing:
1/4 cups (60 mL) Olive oil + 15 mL (1 tablespoon)
1 teaspoon (5 ml) Dijon mustard
2 tablespoons (30 mL) Lemon juice
1 tablespoon (15 mL) white wine vinegar
1 clove of garlic peeled and minced or grated
1 teaspoon (5 mL) dried oregano
salt and pepper to taste
1 pound (0.45 kg) sockeye salmon fillets
Salad:
4 cups (0.95 L) chopped romaine lettuce
1 cucumber diced
1 bell pepper seeds ans stem removed and diced
1 cup (240 mL) cherry tomatoes halved
1/4 cup (60 mL) sliced red onion
1 Avocado peeled and sliced
1/2 cup (125 mL) feta cheese crumbled
1/3 cup (80 mL) kalamata olives
2 tablespoons (30 mL) chopped fresh parsley
2 teaspoons (30 mL) chopped fresh dill
Lemon wedges to serve
Fresh Salmon Salad
4
Main course
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
Marinade /Dressing:
-
1/4 cups
(60 mL)Olive oil + 15 mL (1 tablespoon)
-
1 teaspoon
(5 ml)Dijon mustard
-
2 tablespoons
(30 mL)Lemon juice
-
1 tablespoon
(15 mL)white wine vinegar
-
1
clove of garlic peeled and minced or grated
-
1 teaspoon
(5 mL)dried oregano
-
salt and pepper to taste
-
1 pound
(0.45 kg)sockeye salmon fillets
-
Salad:
-
4 cups
(0.95 L)chopped romaine lettuce
-
1
cucumber diced
-
1
bell pepper seeds ans stem removed and diced
-
1 cup
(240 mL)cherry tomatoes halved
-
1/4 cup
(60 mL)sliced red onion
-
1
Avocado peeled and sliced
-
1/2 cup
(125 mL)feta cheese crumbled
-
1/3 cup
(80 mL)kalamata olives
-
2 tablespoons
(30 mL)chopped fresh parsley
-
2 teaspoons
(30 mL)chopped fresh dill
-
Lemon wedges to serve
Preparation
Make marinade /dressing:
Whisk together all of the marinade/dressing ingredients in a bowl.
Season salmon with a pinch of salt and pepper and place in bowl with 2 tablespoons of the dressing. Toss to coat.
Sear salmon:
Heat remaining 1 tablespoon of oil in a skillet or grill pan over medium-high heat and cook for 3-4 minutes. Test the salmon; when the bottoms release fairly easily, it’s ready to flip.
Turn each filet over, and cook for an additional 1-2 minutes, until it’s cooked through and has a golden crust. Remove from the heat and set aside.
Assemble the salads:
Combine lettuce, tomatoes, bell pepper, cucumber, olives, herbs, avocado, feta and onion in a large bowl or on a large platter. Drizzle with about half of the dressing and toss to combine.
Top with salmon and additional dressing, to taste, either on the serving dish or on individual plates.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
