Wednesday, August 8, 2012

Salmon salad with strawberries, goat cheese, and pecans

I had a leftover piece of salmon so I decided to use it in a simple lunchtime salad. I loved the flavor combination of pecans, goat cheese, and strawberries, and I also added in some cucumber for crunch. I served it atop a huge mound of kale because that's what I had in the fridge, but baby spinach or other greens would be just as good. I dressed it with a basic vinaigrette to which I added rosemary and poppy seeds. This recipe makes a single salad, but of course you can scale it if your are cooking for multiple people. Additionally, feel free to play with the proportions. I only measured everything so that I can give you all a recipe but you can just eyeball it and add as much or as little as you wish.

I just used leftover salmon that I had previously cooked sous vide at 125 F with a coating of Northwoods seasoning. I'm not sure how long I left it in there, probably 1-2 hours. You can use leftover salmon from virtually any recipe, though if you want to make it specifically for this salad, I really like this recipe. You can use any seasoning you like if you don't have chipotle powder, and lemons would work just as well as lime.

Serves 1

  • 1 cooked salmon fillet (see recipe description for more information), hot or cold, whichever you prefer.
  • Salad greens such as baby spinach, kale, or lettuce
  • 1 oz (weight; about 1/4 cup) crumbled goat cheese
  • About 3 strawberries, sliced
  • 1 oz (weight; about 20 halves) pecans, chopped, preferably toasted
  • A third of a large cucumber, seeded and diced (about 1/3 cup)
  • 2 Tbs extra-virgin olive oil
  • 2 Tbs vinegar such as sherry, balsamic, or red wine
  • 1 tsp Dijon mustard
  • 1/4 tsp dried rosemary (or 1 tsp fresh minced rosemary)
  • 1/4 tsp poppy seeds (optional)
  1. If using kale, massage the greens with a bit of salt and olive oil to tenderize it. Set aside.
  2. Combine the oil, vinegar, mustard, rosemary, and poppy seeds. Whisk it in a small bowl or shake it up in a jar until emulsified.
  3. Top the greens with goat cheese, pecans, strawberries, and cucumber. Drizzle with dressing (you will probably not use all of it). Lay the salmon fillet on top, drizzle with a bit of additional dressing, and serve.


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