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| Alaska Salmon Salad Monterey with Lemon-Dijon Vinaigrette |
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Recipe and image courtesy of Alaska Seafood Marketing Institute.
Makes 4 servings
1¼ lbs.
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Alaska wild salmon fillets, thawed if necessary |
| 3 Tbsp | olive or vegetable oil |
| 1½ Tbsp. |
lemon juice |
| 1½ tsp. |
snipped chives |
| 1 tsp. |
honey |
| ½ tsp. |
Dijon-style mustard |
| ¼ -1/3 cup |
chopped walnuts, toasted |
| 1 pkg. (10 oz) |
ready-to-eat salad greens |
| 1 cup |
red seedless grapes, halved |
| | salt and pepper |
- Preheat broiler.
- Cut salmon into 4 pieces, place on lightly oiled broiler pan and season with
salt and pepper as desired.
- Broil salmon 4 inches from heat for 7 - 9 minutes or until fish flakes when
tested with a fork.
For Dressing
- Combine oil, lemon juice, chives, honey and mustard in a shaker jar. Cover
and shake well.
- Reserve half of the toasted walnuts for garnish.
- In large bowl, toss together desired salad mix, grapes and remaining walnuts
and spoon salad mixture onto four dinner plates.
- Place one piece of salmon over each salad. Shake dressing and drizzle over
each salad.
- Sprinkle salads with reserved walnuts. Garnish with fresh chives, grape clusters
and/or lemon slices as desired. Serve immediately.
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and Coriander Couscous
