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2018 06 22

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Life of the Party - Salmon Salad - by Elizabeth Morse

posted: Jun. 22, 2018

Seems like almost everyone loves salmon. A healthy fish and easy to find and prepare. I'm sharing two recipes today. Whether you are entertaining for lunch or dinner, you'll find these options are crowd-pleasing hits.

Salmon Salad

5 oz. fresh spinach

(4) 6 oz. salmon filets

2 cups fresh strawberries, cored and sliced

1/2 cup toasted almond slices

Dressing:

1/4 cup lemon juice

1 cup orange juice

juice of one lime

1 egg

1 egg white

3/4 cup white sugar

2 tablespoons honey

1 1/2 cups vegetable oil

Preheat oven to 375. Line a baking dish with aluminum foil, then coat with a bit of oil or non-stick spray. Add the fish in a single layer (if the fish has skin, place skin side down) and sprinkle with salt and pepper. Cover with foil and bake for 35 minutes. The fish should flake easily with a fork.

While the salmon bakes, combine all of the ingredients for the dressing in a blender or food processor and process until well-blended. Refrigerate until serving.

To serve add spinach, sliced berries, toasted almonds and 1/2 of the dressing into a large bowl and toss. Divide the salad among four dinner plates and top with a slice of salmon. Drizzle another tablespoon of dressing over the fish on each plate and enjoy.

Salmon with Fruit Salsa

4 (6 oz) salmon filets

Marinade:

1/4 cup vegetable oil

2 tablespoons soy sauce (low-sodium)

2 tablespoons apple cider vinegar

1 1/4 teaspoons brown sugar

1 1/2 teaspoons molasses

1 clove minced garlic

1/2 teaspoon freshly grated ginger

1/4 teaspoon crushed red pepper flakes

Fruit Salsa:

1/2 cup diced pineapple

1/2 cup diced apple

1 kiwi, peeled and diced

1 mango, peeled and diced (frozen is ok if thawed and drained first, about 1 cup)

1/4 cup green bell pepper, diced

2 tablespoons balsamic vinegar

1 tablespoon fresh cilantro, chopped

4 teaspoons brown sugar

Combine all ingredients for marinade in a gallon-size plastic bag. Add salmon, seal the bag and marinate, refrigerated for 1-3 hours.

While the fish is marinating, combine ingredients for the fruit salsa in a non-metal bowl. Refrigerate until ready to serve.

Preheat oven to 375. Line a baking dish with aluminum foil, then coat with a bit of oil or non-stick spray. Add the fish in a single layer (if the fish has skin, place skin side down). Cover with foil and bake for 35 minutes. The fish should flake easily with a fork. Transfer a piece of fish each to four dinner plates. Top generously with fruit salsa and serve.

Pro Tip: Serve this with a side salad or over a bed of rice to complete your meal.

Wine Tip: Consider a Chardonnay with the Salmon Salad and a German Riesling with the Salmon and Fruit Salsa!

Bon Appetit!

Elizabeth Morse, owned the Corner Wine Bar in Broad Ripple for close to 20 years. She is a graduate of IU, Hoosier Chef, Food Writer, Wine Guru & Advanced Master Gardener who believes in supporting all things local. Check out her blog: www.schlepicurean.com. Email her at elizabeth@broadripplegazette.com

elizabeth@broadripplegazette.com

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