Oven-Poached Salmon Salad with Mustard Vinaigrette
Oven-Poached Salmon Salad with Mustard Vinaigrette
Photography by Jodi Pudge
- Preparation time: 15 minutes
- Cook time : 10 minutes
- Total time : PT25M
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 575 |
| pro | 41 g |
| total fat | 32 g |
| sat. fat | 6 g |
| carb | 32 g |
| fibre | 7 g |
| chol | 270 mg |
| sodium | 978 mg |
| potassium | 1,344 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 25 |
| vit A | 59 |
| vit C | 88 |
| folate | 96 |
Ingredients
- 4 4skinless centre-cut salmon filletskinless centre-cut salmon fillets, (about 6 oz/175 g each)
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 tbsp 1tbspcapercapers, drained and rinsed
- 1 1lemonlemons, thinly sliced
- 4 4fresh thyme sprigfresh thyme sprigs
- 1 lb 1lbnew potatonew potatoes, scrubbed and halved
- 1 lb 1lbgreen beangreen beans
- 1 cup 1cupgrape tomatogrape tomatoes
- 6 cups 6cupstorn romaine lettuce
- 4 4hard-cooked eggs, peeled and quartered Mustard Vinaigrette:
- 3 tbsp 3tbspextra-virgin olive oil
- 1 tbsp 1tbspwhite wine vinegar
- 2 tsp 2tsplemon juice
- 2 tsp 2tspDijon mustard
- 1 1shallotshallots or green onion, (white part only), minced
- 1 tsp 1tspminced fresh thyme
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 pinch 1pinchgranulated sugar
Preparation
Mustard Vinaigrette: In large bowl, whisk together oil, vinegar, lemon juice, mustard, shallot, thyme, salt, pepper and sugar; set aside.
Place salmon in centre of large piece of parchment paper. Sprinkle with salt and pepper; top with capers, lemon and thyme. Fold paper to edge; double-fold all edges and pinch to seal packet. Roast on baking sheet in 450°F (230°C) oven until fish flakes easily when tested, 10 to 15 minutes.
Meanwhile, in saucepan of boiling salted water, cook potatoes until almost fork-tender, about 8 minutes.
Add beans; cook until tender, about 2 minutes. Drain and rinse under cold water; pat dry. Add to vinaigrette along with tomatoes; toss to coat.
Arrange lettuce on plates. Top with potato mixture, eggs and salmon; drizzle with any remaining vinaigrette.
Source : Canadian Living Magazine: July 2010
