Salmon Salad
(from Elms’s recipe box)
from Sarah
Sarah’s note: I cut the kernels off the corn before I cooked it, and I just tossed them in with the green beans to boil for a few minutes. I didn’t have scallions so I diced a little bit of red onion, and I think cilantro tastes like soap so I skip that — but I imagine you could substitute parsley or another herb, too.
This is also an easily deconstructed meal for kids/picky eaters — I gave the cooked veggies and salmon to the girls before I added the dressing, and Brad would prefer to have his salmon separate and undressed, as well.
Source: Dinner: A Love Story
Prep time: 40 minutes
Serves 4 people
Categories: Main Course, Salads, Seafood
Ingredients
- For the vinaigrette:
- 1/4 cup red wine vinegar
- 2 teaspoons mustard
- 1 teaspoon sugar
- Squeeze of fresh lemon or lime
- 1/2 cup olive oil
- For the salad:
- 1 salmon fillet (about 1 pound)
- Salt and pepper
- 4 potatoes (yukon gold, red or blue if you can find them), peeled and quartered
- 2 ears corn
- Handful of thin green beans, trimmed and chopped into 1-inch pieces
- 1 cup cherry or grape tomatoes, halved
- 1 cucumber, peeled, seeded and chopped
- 5 to 6 scallions (white and light green parts), chopped
- 2 tablespoons chopped fresh cilantro
Directions
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Preheat the oven to 400 degrees F.
-
To make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, sugar, lemon juice and oil and set aside.
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To make the salad: Sprinkle the salmon with salt and pepper. Roast in a foil-lined baking dish for 15 minutes. (If you prefer to grill the fish, brush with a mixture of olive oil, salt, pepper and a dash of honey and cook over medium-hot coals, 4 to 5 minutes on each side.)
-
Meanwhile, bring a medium pot of water to a boil. Add the potatoes and cook until a knife slices through them with no resistance, about 12 minutes. Using a slotted spoon, remove the potatoes to a large serving bowl. Add the corn to the same pot of water. Boil for 4 minutes. Remove to a cutting board, allow to cool, slice off the kernels and add to the serving bowl. Add beans to the same pot of water and cook for 3 minutes. Remove with a slotted spoon and add to the serving bowl. Add the tomatoes, cucumber, scallions and cilantro to the bowl. Toss with the vinaigrette and serve.