Here is a long overdue recipe for a great dinner salad. This was adapted from a recipe for Field Greens with Shrimp and Mustard-Balsamic Vinaigrette that was great. We want to have a few different salads on our regular rotation, and love the idea of having more salmon. This was very easy to make, but we would like to have salads a few nights a week - so having different that we created We want to make more salads for dinner and this will definitely be on a quick rotation. Very easy (even with making your own dressing). The best part is that it is pretty healthy, so great for those weight loss resolutions!
Ingredients (2 dinner portions)
Salad
1 lbs Salmon fillets, skinless
Kosher salt & black pepper, to taste
1/4 tsp Lemon grass (dried)
5-7 oz Field Greens (or any salad mixture) - enough for two salad plates.
1/2 cup Edamame, shelled
1 Cucumber, peeled and cut into thin slices
1 Red Onion (small), sliced (take the finely chopped red onion
Cooking spray
Dressing
1/4 cup Olive oil
1/4 cup Lemon juice
1 tsp Garlic, chopped
1 tbsp Dijon mustard
1 tsp Brown sugar
2 tbsp White wine vinegar
1 tbsp Red onion, finely chopped
Kosher salt & black pepper, to taste
NOTE: you can add any vegetables as you see fit or desire.
Directions
1. Preheat oven to 425 degrees. Spray the bottom of a cooking sheet with cooking spray or olive oil. Place the salmon on the sheet. Sprinkle with Kosher salt, black pepper, and lemon grass. Bake for 12-14 minutes.
2. Prepare dressing by adding olive oil, lemon juice, garlic, dijon mustard, brown sugar, white wine vinegar, finely chopped red onion, Kosher salt and black pepper into a mixing bowl. Whisk until well blended. Set aside.
2. Heat a skillet over low heat. Add the pine nuts and toast for 7-10 minutes until lightly brown. Set aside and remove from the heat.
3. Prepare the salads with field greens, edamame, cucumbers, and red onions.
4. Remove the salmon from the oven. Slice and place over the salad. Spoon the dressing atop the salad.
Serve and enjoy!
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