Summer Salmon Salad


This salad is packed full of fresh summer favorites from the garden.


Salad Ingredient List:

1 lg ripe tomato

*8 oz fresh green beans, blanched

*3 hard boiled eggs

*4 medium beets, roasted, peeled

*1 pound fresh roasted salmon

1 head red lettuce, washed and dried


*cooking method listed below


Green Bean Blanching Method:

-bring a small pot of water to a rolling boil, season with salt

-add green beans in and cook for 45 second

-remove and immediately submerge in a blow of ice water


Hard Boiled Eggs:

-bring a pot of water to a rolling boil

-gently place eggs in water

-set timer for 12 minutes

-gently pour boiling water into sink

-cover pot with lid and shake so the eggs crack

-immediately fill with cold water and let sit for 5 minutes minimum

-peel


Roasted Beets

-preheat oven to 450

-clean beets

-in an oven proof dish that had deep sides, fill with an inch of water

-toss beets with oil, salt and pepper

-place in oven proof dish and cover with foil

-bake for 1 hour

-remove, let cool and peel


Roasted Salmon

-preheat oven to 450

-cut salmon into manageable squares, ensuring all pin bones removed

-season salmon with oil, salt and pepper

-place skin side down on a baking tray and bake for 20 minutes or until inside is just cooked

-remove and cool


Creamy Horseradish Dressing Ingredient List:

1 cup sour cream

1 cup plain yogurt

2 Tablespoon milk

1 teaspoon garlic powder

2 teaspoons ground black pepper

1 teaspoon salt

1 lemon, juiced

1/4 cup fresh horseradish


Dressing Method:

-place all ingredients in a medium bowl and whisk

-adjust flavor with salt and/or lemon juice



Salad Method:

layer all ingredients together and serve chilled!

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