Tested till perfect Oven-Poached Salmon Salad with Mustard Vinaigrette
Oven-Poached Salmon Salad with Mustard Vinaigrette
Photography by Jodi Pudge

Oven-Poached Salmon Salad with Mustard Vinaigrette

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2010

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 10 minutes
  • Portion size 4

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
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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.

Nutritional Information Per serving: about

cal 575 pro 41g total fat 32g sat. fat 6g
carb 32g fibre 7g chol 270mg sodium 978mg
potassium 1,344mg

% RDI:

calcium 12 iron 25 vit A 59 vit C 88
folate 96
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