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Tossed Salmon Salad
Courtesy of California Ripe Olives
Servings: 4
Prep Time: 20 Min.
Cook Time: n/a
What you need:
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3 1/2 Tbsp.lemon juice
2 Tbsp. olive oil
1 Tbsp. chopped tarragon
2 tsp. prepared mustard
1 tsp. Kosher salt
1/4 tsp. ground black pepper
1 lb. boneless, skinless salmon, poached and flaked into 2-inch chunks
1 c. yellow corn kernels, blanched
1 c. olives, whole, pitted
1 c. cherry tomatoes, halved
1 c. green peas, blanched
1/2 c. red onion, thinly sliced
2 Tbsp. pine nuts, toasted
1 qt. spinach leaves
What to do:
1. In a large mixing bowl, whisk together lemon juice, oil, tarragon, mustard, salt and pepper. Set aside.
2. Combine salmon, corn, olives, tomatoes, peas, red onions and pine nuts in a large mixing bowl. Drizzle with half of the dressing and toss until evenly coated.
3. Toss spinach leaves with remaining dressing and divide onto four serving plates. Top each portion of spinach with 8 ounces of the salmon mixture. Serve immediately.
Wine pairings:
Chardonnay, Sauvignon Blanc, Pinot Grigio
Nutritional information:
Calories: 351;   Total Fat: 17g;   Saturated Fat: 2g;   Cholesterol: 59mg;   Total Carbs: 23g;   Fiber: 6g;   Protein: 29g;   Sodium: 904mg;  
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