Salmon Strawberry Salad with Pine Nuts
Strawberry season in the Northwest can either be short or long depending on the weather. Luckily there is a second crop a few weeks later making this salad a summertime favorite. Poaching the salmon by bringing it to a boil and removing it from the heat yields delicate, moist, and perfectly cooked salmon flakes. The strawberries and balsamic vinegar add sweetness, whereas the pine nuts and olive oil add a nutty counterpoint. All said this is a cool, colorful, tasty summer salad!
2 entrée servings
INGREDIENTS:
Vinaigrette
1 teaspoons shallots, minced
1 tablespoon white balsamic vinegar
2 tablespoons extra virgin olive oil
Salmon and Salad
2 (4 ounce) fillets of wild salmon
1 teaspoon black peppercorns
1 tablespoon lemon juice
2 teaspoons kosher salt
1 cup sliced strawberries, hulled, cut into ¼ inch slices
2 tablespoons tightly packed fresh mint, washed, dried
3 cups fresh baby lettuce, washed at least 3 times, torn into bite-sized pieces
2 tablespoons pine nuts, lightly toasted in a dry sauté pan
DIRECTIONS:
Vinaigrette
In a food processor or blender, pulse the shallots, vinegar, and oil until smooth. Taste, Think, Transform with sea salt and/or black pepper.
Salmon and Salad
Put the salmon fillet in a saucepan and cover with filtered water. Add the peppercorns, lemon juice and salt. Bring to a boil, turn the fillets over, and remove from the heat. Cool for an hour at room temperature until thoroughly cool.
When ready to serve drain the salmon and break into flakes. Toss the salmon with the strawberries, lettuce, and vinaigrette. Place on plates and top with pine nuts. Serve immediately.
Salmon Strawberry Salad with Pine Nuts
Ingredients
- 1 teaspoons shallots, minced
- 1 tablespoon white balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 (4 ounces) fillets of wild salmon
- 1 teaspoon black peppercorns
- 1 tablespoon lemon juice
- 2 teaspoons kosher salt
- 1 cup sliced strawberries, hulled, cut into ¼ inch slices
- 2 tablespoons tightly packed fresh mint, washed, dried
- 3 cups fresh baby lettuce, washed at least 3 times, torn into bite-sized pieces
- 2 tablespoons pine nuts, lightly toasted in a dry sauté pan
Instructions
- In a food processor or blender, pulse the shallots, vinegar, and oil until smooth.
- Taste, Think, Transform
- with sea salt and/or black pepper.
- Put the salmon fillet in a saucepan and cover it with filtered water. Add the peppercorns, lemon juice, and salt. Bring to a boil, turn the fillets over, and remove from the heat. Cool for an hour at room temperature until thoroughly cool.
- When ready to serve drain the salmon and break it into flakes. Toss the salmon with the strawberries, lettuce, and vinaigrette. Place on plates and top with pine nuts. Serve immediately.
Nutrition Facts
Calories
329.83Fat (grams)
14.30Sat. Fat (grams)
2.50Carbs (grams)
12.60Fiber (grams)
4.14Net carbs
8.46Sugar (grams)
6.67Protein (grams)
39.90Sodium (milligrams)
770.04Cholesterol (grams)
76.50The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.