Summer Salmon Salad
A good way to jump on spring with fresh/frozen Ontario garlic. A tasty, healthy salad with a bounty of seasonal ingredients to complement the salmon. This simple dressing will surprise you with it's vibrant flavors!
Ingredients:
- Wild Salmon - 2 (skin-on) fillet pieces (1 to 1 1/2" thick)
- Hard Boiled Eggs - 4, cut into quarters
- Fresh Local Asparagus - 15-20 stalks, woody ends removed
- Fresh Green Bean - 1/4 lb., washed & trimmed
- Cherry or Grape Tomatoes - 12, halved
- Edamame - 1/2 cup
- Escarole - handful, rinsed, patted dry
- Fresh Dill - 2 Tbsp., chopped
- Fresh Basil - 2 Tbsp., chopped
- Garlic Scape Sea Salt - to taste
- Fresh Ground Black Pepper - to taste
- Dressing
- Fresh/Frozen Ontario Garlic - 3 cloves, grated
- Whole-Grain Mustard - 1 Tbsp.
- Champagne Vinegar - 5 Tbsp.
- Extra-Virgin Olive Oil - 2/3 cup
- Flat-Leaf Parsley - 2 Tbsp.
- Basil - 2 Tbsp.
- Garlic Scape Sea Salt - to taste
- Fresh Ground Black pepper - to taste
Instructions:
- Preheat oven to 400F. Season salmon with salt and pepper and place on parchment paper on baking sheet. Roast for 13-16 minutes, depending on thickness of salmon), until opaque. Remove and let cool for 5 minutes. Cut into bite sized pieces.
- While salmon is roasting, combine dressing ingredients and mix well.
- In a large saucepan, cook asparagus and green beans for 2-3 minutes. Remove, cool in ice bath and dry.
- Combine asparagus, beans, tomatoes, edamame, escarole, dill, basil and salt and pepper. Arrange on individual plates and top with egg quarters and salmon pieces.
- Drizzle with dressing and serve.
Recipe by Simply Fresh Dinners
