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WOW!
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MUSTARD DILL SAUCE: |
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¾ cup |
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dijon
mustard |
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3 Tbs |
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granulated
sugar |
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2 Tbs |
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fresh dill,
chopped |
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2 Tbs |
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olive oil |
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salt and
pepper to taste
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VINAIGRETTE: |
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¼ cup |
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balsamic
vinegar |
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½ tsp |
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dijon
mustard |
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½ tsp |
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granulated
sugar |
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½ tsp |
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minced
shallot |
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¼ tsp |
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minced
garlic |
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¼ cup |
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olive oil |
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salt and
pepper |
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1 tsp |
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fresh basil,
chopped |
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1 tsp |
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fresh thyme,
chopped |
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1 tsp |
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fresh
parsley, chopped
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SALAD: |
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4 filets |
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salmon
(about 1½ lbs.) |
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4 big |
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handfuls of
baby lettuces |
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4 Tbs |
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capers |
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4 Tbs |
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finely diced
red onion |
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4 Tbs |
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seeded and
finely diced tomato |
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1 |
Preheat oven to
400°F. |
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2 |
Combine ingredients
for Mustard Dill Sauce and whisk together well. Season
with salt and pepper; refrigerate until ready to use. |
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3 |
In a separate bowl,
combine vinegar, dijon, sugar, shallot and garlic; mix
well. While mixing, slowly add olive oil. Season with
salt and pepper, and mix in the fresh herbs. Cover and
set aside until ready to use. |
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4 |
Rinse and dry salmon
fillets. Place in pan sprayed with nonstick spray, or in
a foil-made pan. Drizzle salmon with 4 T. mustard sauce.
Bake 15-20 minutes, or until cooked through. |
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5 |
In a large bowl,
toss lettuce with vinaigrette. Use just enough
vinaigrette to coat the lettuce with dressing. |
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6 |
Assemble salads.
Place salmon fillet in each of 4 bowls. Drizzle mustard
sauce on each fillet. Place lettuce on top of salmon.
Sprinkle capers, onion and tomato over salad and serve. |
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Servings: 4 |
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Recipe Source |
| Adapted
from a recipe by Karl Strauss Breweries |
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