Warm Fresh Salmon Salad
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Six servings
- 4medium-size endives
- ½pound (about 1 head) red-leaf lettuce, cut into large pieces, or an equal amount of radicchio
- ⅓pound arugula, cut into 4-inch pieces
- 1½pounds skinless, boneless salmon fillets
- 6tablespoons olive oil
- Freshly ground black pepper to taste
- ½cup chopped scallions
- 2tablespoons chopped shallots
- 2tablespoons finely chopped ginger root
- ⅓cup red-wine vinegar
- 2tablespoons light soy sauce
- 2tablespoons dry white wine
- 6tablespoons chopped fresh dill leaves
- 6teaspoons salmon caviar or caviar of your choice, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
405 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 27 grams protein; 338 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Trim the hard bottoms from the endives and remove the leaves. Arrange eight leaves on each of six plates with the bottoms at the center and the tops forming a fan pattern. Leave room between each leaf.
- Step 2
Distribute the red-leaf lettuce over each of the plates between the endive leaves. Place a clump of arugula at the center of the fan pattern.
- Step 3
Cut each salmon fillet into thirds lengthwise. Then cut each strip on the bias into two-inch-long pieces.
- Step 4
Heat the oil in a nonstick frying pan. Put the salmon in the pan and sprinkle with pepper. Cook briefly. Add the scallions, shallots and ginger. Saute the salmon for one minute on each side. Add the vinegar and soy sauce and then the white wine. Blend well. Remove from the heat.
- Step 5
Place the salmon strips over the salad. Evenly distribute the sauce over the salmon and greens. Garnish each plate with a tablespoon of chopped dill and a teaspoon of caviar, if desired.
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