Thursday, April 21, 2011

Recipe of the Week: Fresh Herb Salad with Grilled Salmon

We are slowly transitioning from Winter comfort foods into the freshness of spring. Farmer's Markets are open for business, gardens are being planted and our weather is warming up (okay, two out of three isn't bad).

I found this nice and easy salmon salad from the Pampered Chef website and tried it out last week. We loved the herby flavor of the hearty salad and the smokey notes from the grilled salmon.


Fresh Herb Salad with Grilled Salmon

  • 2 medium shallots
  • 1 teaspoon capers
  • juice from 1/2 lemon
  • 2 tablespoons mayonnaise
  • salt and pepper to taste
  • 1 bunch fresh asparagus
  • 4 skinless salmon portions (about 3 oz each)
  • 1 teaspoon dill
  • 1 small fennel bulb
  • 6 cups mixed salad greens
  • 2 tablespoons fresh chives
  • 3-4 basil leaves, chiffonade
  • 1 can great northern white beans, rinsed and drained

  1. Finely chop shallots and capers and place in a small bowl with juice from lemon. Combine shallots, capers and lemon with mayonnaise and season with salt and pepper. Mix well and set aside.
  2. Heat grill over medium-high heat. Cook asparagus 2-3 minutes or until light grill marks appear. Remove asparagus; cool slightly. Cut asparagus into 1-inch pieces; set aside.
  3. Season salmon with dill and salt and pepper. Cook salmon 5-6 minute over indirect heat or until salmon flakes easily with a fork; remove from grill and let stand 5 minutes. Slice salmon into 1/2-inch pieces.
  4. Trim fronds from fennel and mince; set aside. Slice fennel stalks and bulb crosswise into 1/8-inch-thick slices; then cut slices in half. Toss together asparagus, fennel, mixed greens, chives and dressing.
  5. To serve, divide salad among serving plates. Top with basil , beans and salmon; sprinkle with fennel fronds and season with pepper.

Recipe courtesy of Pampered Chef; I own a bunch of their gadgets, never tried one of their recipes before

Image courtesy of Google Images