I LOVE, LOVE, LOVE this salad!!!
Believe it or not….. my husband, that is a meat and potatoes kind of guy…. loves this salad too. It is more than filling and you will come away from the table completely satisfied. The combination of flavors are wonderful and the vegetables and salmon compliment each other nicely. Never in a million years would I have thought to roast radishes, but they are delicious this way and the flavor of the radishes change quite a bit once they are roasted.
I am always looking for flavorful recipes that will help me add more Omega 3’s to our diet. Salmon is an excellent source of Omega 3’s and is known to have many heart healthy benefits. However, the typical way of simply broiling or grilling salmon can be a bit mundane to me. This salad is not only packed with veggies and Omega 3’s from the salmon……it is also, packed with flavor. The arugula adds a peppery taste to the dish. The basil and honey lime vinaigrette marries well with the salmon.
This is another fabulous recipe that I found on Ivy Larson’s website www.cleancuisineandmore.com. Ivy has an amazing ability to prepare healthy, clean meals that are full of flavor and far from typical. This salad recipe is only slightly different than the original version and the vinaigrette is pretty much the same except for the measurements of the ingredients. The vinaigrette dressing absolutely makes this salad. Ivy named her salad “The Ivy Chopped Salad” of course, because of her name and because of an idea that she came up with after reading Gwyneth Paltrow’s cookbook, My Father’s Daughter. Apparently, Gwyneth’s version is similar to a salad that is served at The Ivy Restaurant in Los Angeles, CA. I’ve never been there, but would love to go one day. Hey, maybe I’ll run into Gwyneth. 🙂
Happy Sunday everyone…. enjoy your week and I hope you’ll try this lovely salad.
|Salmon Salad with Roasted Vegetables and Honey Lime Vinaigrette|| |
- 2-3 Tbsp. of organic cold-pressed extra virgin olive oil
- 2-3 wild caught sockeye salmon filets
- 2 medium organic zucchini, cut into ½ inch cubes
- 10-12 organic radishes, washed, ends trimmed and cut into ½ inch cubes
- 1½ cups of fresh or frozen organic corn kernels
- 1 pint of organic grape tomatoes
- ½ of a red onion, roughly chopped into ½ pieces
- 1 container or bag of organic arugula
- 1 cup of fresh organic basil
- Sea salt and cracked black pepper
- For the dressing:
- ⅓ cup of organic cold pressed extra virgin olive oil
- 2 Tbsp. of local honey
- 2 Tbsp. of fresh lime juice
- 3 cloves of organic garlic, crushed
- ½ tsp. of Dijon mustard
- Sea salt to taste
- Preheat oven to 425 degrees
- Place salmon filets into an oiled baking dish, skin side down. Drizzle with a dab of olive oil and sprinkle with salt and pepper.
- Place zucchini, radishes, red onion and corn into a 9 X 13 baking dish and drizzle with olive oil and sprinkle with salt and pepper. Toss well to coat veggies.
- Place grape tomatoes into a separate baking dish. Drizzle with olive oil and also... sprinkle with salt and pepper.
- Place baking dish with veggies and baking dish with salmon into the oven onto the middle oven rack.
- Bake salmon until done, approximately 10-12 minutes or until flakes. Remove from oven and set aside.
- Stir the veggies in the oven once and then place the baking dish with the grape tomatoes into the oven with the other vegetables. Continue to cook for approximately another 15- 20 minutes until veggies are done and fork tender and tomatoes are starting to burst.
- Remove the vegetables and tomatoes from the oven and set aside to cool.
- In a separate small bowl whisk together the ingredients for the vinaigrette.
- Using a fork remove salmon from skin and flake into chunks.
- Place a 1½ - 2 cups of arugula on to each dinner plate.
- Arrange veggies and tomatoes onto the top of the arugula, and place flaked salmon on top of the vegetables, dividing evenly onto all plates.
- Scatter chopped basil evenly onto each plate.
- Drizzle vinaigrette over salad and serve immediately