Wednesday, January 8, 2014

Salmon Beet Salad


Salmon Beet Salad
It’s winter here, so I bake the salmon; if you wanted to grill it that would work too. I've enjoyed this salad as a lunch just for myself or as a dinner with the family. As you assemble the salad, I recommend salting the cucumbers and beets. I like to make sure there’s salt on my raw vegetables without adding a ton of salt to just the top of the salad.

Ingredients
2 large beets
3 medium zucchini, sliced into bite-sized pieces
1 cucumber sliced into bite-sized pieces
1 bunch green onions, dark ends discarded
2 6-ounce wild salmon fillets
Extra virgin olive oil
Coarse salt (iodine-free)
1 head of Romaine lettuce or butter lettuce, washed, dried and cut into thick strips
1/3 cup fresh cilantro leaves, roughly chopped
½ cup Balsamic and Lime Vinaigrette (see below)
1 lime, quartered for serving

Instructions
Preheat oven to 425.
Steam or boil the beets until cooked through, about 30 minutes.  Let them sit until cool enough to handle and then peel them and cut into a small dice.
While the beets steam, drizzle the salmon with olive oil and sprinkle with coarse salt. I like to put my salmon on my silicone baking mat on a cookie sheet so there’s no risk of it sticking to the pan (parchment paper would work too). Start the salmon baking at 425 for 14 minutes or until done.
In a large skillet, heat about 1 Tablespoon olive oil and sauté zucchini and green onions. Salt and pepper to taste.  Next prep the lettuce and cilantro and make the dressing.
When the salmon is done, break it into pieces. Now that everything is chopped or in pieces, assemble the salad. Lay down the lettuce leaves on each plate and top with beets, zucchini, green onions, cucumber, salmon, and cilantro. Drizzle the lime vinaigrette over the salad and serve with lime wedges.

*Balsamic Lime Vinaigrette
2 tablespoons balsamic vinegar
2 tablespoons real maple syrup
1 tablespoon fresh lime juice
¼ cup olive oil
Coarse salt
Freshly ground black pepper


Put all the ingredients in a jar or bowl and whisk. I refrigerate leftovers and then take the dressing out about 20 minutes before I need it so the oil can get into a liquid state again.

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