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Cold Grilled Salmon Salad
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(Recipe ID: 753)
Preparation time: 25 minutes
Source: Chef Joseph Lowery
Wonderful summer dish and great use for leftover salmon.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 1/2 pounds Cold Grilled Salmon, flaked
- Juice of 1/2 Lemon
- 3 cups Shredded Fresh Spinach
- 6 Green Onions, chopped
- 1 medium Cucumber, scored and sliced
- 1 Tablespoon Capers *
- 1/2 cup Mayonnaise
- 1/2 cup Low Fat Yogurt
- 1 teaspoon Tarragon *
- 1 teaspoon Thyme *
- Freshly Ground Black Pepper, to taste *
- 6 Lettuce Leaves on which to place individual servings
- Cherry Tomatoes, for garnish
Instructions
- Flake cold fish carefully removing any bones or skin. Sprinkle with lemon juice and set aside while preparing rest of salad.
- Thoroughly wash and drain spinach before cutting into shreds.
- Toss together shredded spinach, chopped green onions, sliced cucumber and capers. Then combine this mixture with waiting fish.
- Blend together mayonnaise, yogurt, herbs and seasonings.
- Toss dressing with salad and mix thoroughly.
- Place serving portion of salad on individual lettuce, garnish with cherry tomatoes & serve.
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