Roasted Salmon Salad | CUESA

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Roasted Salmon Salad

Source:

Faz Poursohi, Tonno Rosso.

Serves 4 to 6

INGREDIENTS

Honey mustard vinaigrette

1 shallot Minced
2 tablespoons Dijon mustard
2 tablespoons honey
¼ cup champagne vinegar
¼ cup white wine vinegar
¼ teaspoon salt
½ tablespoon white pepper
2 dashes tabasco
1 teaspoon worchestshire
½ cup vegetable oil
½ cup extra virgin olive oil

Roasted salmon
4 – 4 oz salmon filets
Salt & white pepper
2 tablespoons olive oil

Salad
1 large bag baby spinach
¾ cup dried cranberries
1 hard-boiled egg, diced
16 slices cucumber
1 mango, ¼” diced cubes
¼ cup pine nuts, toasted
½ Bermuda or Vidalia onion, thin sliced

PREPARATION

For the honey mustard vinaigrette
Put all ingredients except oils in a food processor. Pulse on and off until ingredients are blended. Slowly add oils until emulsified.

For the roasted salmon
Season the fish with the oil, salt and pepper.  Roast at 425 degrees for 7 – 8 minutes.

To serve
Mix all ingredients, except salmon, with the dressing. Put on large plate. Break salmon piece into chunks and place on top of salad. Enjoy.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »