Mustard-Dill Salmon Salad with Balsamic Vinaigrette
This delicious salad recipe is originally from Karl Strauss Brewery!
Foto: RecipeGirlBahan-bahan
- ¾ cup Dijon mustard
- 3 tablespoons granulated white sugar
- 2 tablespoons chopped fresh dill
- 2 tablespoons extra virgin olive oil
- salt and pepper, ( to taste)
- ¼ cup balsamic vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon granulated white sugar
- ½ teaspoon minced shallot
- ¼ teaspoon minced garlic
- ¼ cup extra virgin olive oil
- salt and pepper, (to taste)
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh parsley
- 4 fillets (about 1½ pounds) salmon
- 4 large handfuls baby lettuce leaves
- 4 tablespoons capers
- 4 tablespoons finely diced red onion
- 4 tablespoons seeded and finely diced tomato
Langkah-langkah
Preheat the oven to 400°F.
In a medium bowl, combine the mustard dill sauce ingredients and whisk together well. Season with salt and pepper; refrigerate until ready to use.
Rinse and dry the salmon fillets. Place the fillets in a pan sprayed with nonstick spray, or in a foil-made pan. Drizzle the salmon with 4 tablespoons of the mustard sauce. Bake 10 to 12 minutes, or until cooked through.
In a separate bowl, combine the vinegar, Dijon, sugar, shallot and garlic; mix well. While mixing, slowly add the olive oil. Season with salt and pepper, and mix in the fresh herbs. Cover and set aside until ready to use.
In a large bowl, toss the lettuce with the vinaigrette. Use just enough vinaigrette to coat the lettuce with the dressing.
Assemble the salads by placing some of the greens in each of 4 bowls. Place the salmon on top of the lettuce. Drizzle mustard sauce onto each fillet. Sprinkle capers, onion and tomato over the salad, and serve.
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