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SALADS AND SALAD
DRESSINGS:
Mustard-Dill Salmon Salad
with Balsamic Vinaigrette
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Mustard-Dill Salmon Salad with Balsamic Vinaigrette |
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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 |
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Adapted from a recipe by Karl Strauss Breweries |
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PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again.
"Very flavorful and enjoyable."
-San Diego, CA
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