Budget Menu & Dirt Cheap Recipes General Recipes Salmon Salad w/ Tomatoes, Capers & Dill Vinaigrette

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      Avatar for BiggerPiggyBankBiggerPiggyBank
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      Salmon Salad w/ Tomatoes, Capers & Dill Vinaigrette
      Ingredients:

      2/3 cup NAKANO Seasoned Rice Vinegar-Roasted Garlic or Original
      2 cloves garlic, crushed
      1 teaspoon salt
      1-1/2 teaspoons dried dill weed, divided
      4 salmon fillets, about 5 ounces each
      3 tablespoons extra virgin olive oil
      16 asparagus spears
      2 medium tomatoes, diced
      1 tablespoon capers
      Hearts of Romaine lettuce
      Salmon Salad w/ Tomatoes, Capers & Dill Vinaigrette cont.
      Directions:

      Combine Nakano Seasoned Rice Vinegar, garlic, salt and 1 teaspoon dill weed;
      stir well. Place salmon fillets in a shallow non-metallic container. Add 4
      tablespoons dill vinaigrette; marinate 30 to 60 minutes.

      Drain salmon and discard marinade. Grill or saut? salmon, starting with the
      skin side down, until cooked as desired.* Cover and set aside.

      Add olive oil to remaining vinaigrette.

      Blanch asparagus and place in shallow, rimmed dish. Drizzle 3 tablespoons
      vinaigrette over asparagus.

      Combine tomatoes, capers, 2 tablespoons vinaigrette and remaining 1/2
      teaspoon dill weed.

      To serve, arrange lettuce leaves and 4 asparagus spears on each serving
      plate.
      Remove skin from salmon and place one fillet on each plate. Spoon a generous
      ribbon of tomato mixture over salmon, lettuce and asparagus. Serve with
      remaining dill vinaigrette, as desired.

      Serves 4

      * Salmon may be served hot or at room temperature.

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Budget Menu & Dirt Cheap Recipes General Recipes Salmon Salad w/ Tomatoes, Capers & Dill Vinaigrette