BC Salmon Summer Salad
Here’s a beautifully looking, flavourful, main-course summer salad starring baked, chilled, BC sockeye salmon. Serve it with sliced baguette and, if desired, some BC rose wine. Baguettes are sold in our Bakery Department.
Recipe - Quality Foods
BC Salmon Summer Salad
Prep Time40 Minutes
Servings4
Cook Time12 Minutes
Ingredients
4 (5- to 6-ounce/140- to 170-gram) salmon fillets
1 Tbsp orange juice
5 1/2 Tbsp olive oil (divided)
salt and freshly ground black pepper, to taste
3 Tbsp balsamic vinegar
1 1/2 tsp Dijon mustard
1 1/2 tsp honey
1 medium to large head leaf lettuce or butter lettuce, torn or separated into individual leaves, or 8 to 10 cups baby mixed salad greens
1 1/3 cups fresh blackberries, raspberries or blueberries
16 cherries, pitted and halved, or 3 apricots, halved, pitted and cut into small wedges, or 1 large, ripe nectarine, halved, pitted and cut into small wedges
1 (113 gram) log soft goat cheese, pulled into small nuggets (see Note)
1/2 cup walnut pieces, toasted (see Note)
1/2 cup grated carrots
24 to 32 thin, half-moon slices English cucumber
Directions
- Preheat oven to 400 F. Line a baking sheet with parchment paper and set on the salmon. Drizzle fish with orange juice and 1 Tbsp olive oil; season with salt and pepper. Bake salmon 10 to 12 minutes, or until just cooked through. Cool salmon to room temperature, and then refrigerate at least one hour.
- To make salad dressing, place vinegar, 4 1/2 Tbsp olive oil, mustard and honey in a small bowl and whisk to combine. Season dressing with salt and pepper, and whisk again.
- To make the salads, divide and arrange the lettuce (or salad greens) on 4 dinner plates. Artfully set the salmon, berries, cherries (or apricot or nectarine wedges), cheese, walnuts, carrot and cucumber on top of the lettuce (or salad greens). Drizzle each salad with some of the dressing and serve.
Note: Logs of goat cheese are sold in our Deli Department. To toast the walnuts, place them in a small skillet and set over medium heat. Heat the walnuts until lightly toasted, about 4 to 5 minutes. Cool to room temperature and they are ready to use.
40 minutes
Prep Time
12 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Save-On-Foods - Steelhead Salmon Fillets, Fresh, 454 Gram
$18.11 avg/ea was $20.38 avg/ea$3.99/100g
Simply - Orange Juice, Pulp Free, 1.54 Litre
$5.69 was $5.99$0.37/100ml
Not Available
Not Available
Not Available
Maille - Dijon Original Mustard, 200 Millilitre
$6.29$3.15/100ml
Elias - Liquid Honey, 500 Gram
$12.79$2.56/100g
Not Available
Not Available
Not Available
Not Available
Not Available
Carrots - Cello Bag, 3lb, 3 Pound
$4.49 was $4.99$0.33/100g
Cucumber - Long English, 1 Each
2 for $5
$2.50 was $2.99
Directions
- Preheat oven to 400 F. Line a baking sheet with parchment paper and set on the salmon. Drizzle fish with orange juice and 1 Tbsp olive oil; season with salt and pepper. Bake salmon 10 to 12 minutes, or until just cooked through. Cool salmon to room temperature, and then refrigerate at least one hour.
- To make salad dressing, place vinegar, 4 1/2 Tbsp olive oil, mustard and honey in a small bowl and whisk to combine. Season dressing with salt and pepper, and whisk again.
- To make the salads, divide and arrange the lettuce (or salad greens) on 4 dinner plates. Artfully set the salmon, berries, cherries (or apricot or nectarine wedges), cheese, walnuts, carrot and cucumber on top of the lettuce (or salad greens). Drizzle each salad with some of the dressing and serve.
Note: Logs of goat cheese are sold in our Deli Department. To toast the walnuts, place them in a small skillet and set over medium heat. Heat the walnuts until lightly toasted, about 4 to 5 minutes. Cool to room temperature and they are ready to use.