GRILLED WILD SALMON AND RED RASPBERRY SALAD
Serves 8.
Note: From "Salad Days" by Pam Powell (Voyageur Press, $19.99).
For vinaigrette:
• 3 tbsp. raspberry preserves
• 1/4 c. balsamic vinaigrette
• 1 tsp. sea salt
• 1/2 tsp. pink peppercorns
• 1 tsp. stoneground mustard
• 1/2 c. fruity olive oil
For salad:
• 1/2 c. hazelnuts
• 1/4 tsp. olive oil
• Pinch sea salt
• 8 (6-oz.) salmon fillets
• Olive oil
• Salt
• Freshly ground black pepper
• 7 oz. fresh arugula
• 1/2 c. crumbled chèvre cheese, divided
• 2 c. fresh raspberries
Directions
To prepare vinaigrette: In a blender, combine raspberry preserves, balsamic vinegar, sea salt, peppercorns and mustard and blend until just combined. Transfer mixture to a glass bowl. Slowly whisk in olive oil until combined and emulsified. Pour vinaigrette into a glass jar, cover and refrigerate until ready to serve.
To toast hazelnuts: Preheat oven to 275 degrees. In a medium bowl, combine hazelnuts, olive oil and sea salt, tossing to coat. Spread nuts on a shallow baking pan and roast until nuts are fragrant and nicely browned, 40 to 50 minutes. Remove from oven, cool, crumble into fine crumbs and reserve.
To prepare salmon: Preheat grill to medium heat. Brush each side of salmon with olive oil and season with salt and pepper. Brush grill grates with olive oil and place salmon on grill, skin side down. Cover and cook 5 minutes on one side. Using a metal spatula, flip salmon, cover and cook for 5 additional minutes. Transfer salmon to a platter and let cool a bit while you assemble salads.
To prepare salad: Wash and thoroughly dry arugula. Gently rinse raspberries. Arrange arugula on eight plates. Sprinkle each plate with half of chèvre crumbles and half of crumbled hazelnuts. Place a salmon filet on each plate and decorate with raspberries and remaining chèvre and hazelnuts. Drizzle with vinaigrette and serve.
Nutrition information per serving:
Calories490Fat31 gSodium460 mgSaturated fat6 g
Carbohydrates13 gCalcium95 mg
Protein40 gCholesterol115 mgDietary fiber3 g
Diabetic exchanges per serving: 2 vegetable, 5 lean meat, 3 fat.
SUMMER SHORE SALAD WITH SWEET ONION AND TARRAGON DRESSING
Serves 6 to 8.
Note: From "Salad Days."
For dressing:
• 1 tbsp. sweet Vidalia onion, minced
• 1/4 c. freshly squeezed lemon juice
• 1/4 c. heavy cream
• 2 tbsp. fresh tarragon
• 2 tbsp. honey
• 1 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 11/2 c. olive-oil based mayonnaise
For salad:
• 6 to 8 brown sugar-smoked rainbow trout fillets
• 7 oz. microgreens or mixed baby greens
• 2 red tomatoes
• 2 yellow tomatoes
• 2 c. fresh sugar snap peas
• 1 c. Parmesan cheese, shaved into ribbons
• 8 sprigs fresh tarragon
Directions
To prepare dressing: In a blender, combine onion, lemon juice, cream, tarragon, honey, sea salt and pepper and blend until combined and smooth. Transfer mixture to a medium bowl and gently whisk in mayonnaise. Cover and refrigerate.
To prepare salad: Carefully remove and discard skin and bones from trout. Pull trout into bite-sized pieces and refrigerate. Wash and dry microgreens (or mixed baby greens). Wash and cut tomatoes into 1/4 -inch chunks. Wash sugar snap peas and cut diagonally into bite-sized pieces.
Divide microgreens (or mixed baby greens) among 6 to 8 plates, then place trout pieces evenly over greens. Decorate with tomatoes, sugar snap peas and cheese ribbons. Using a tablespoon, place a dollop of dressing on each salad and garnish with a tarragon sprig. Transfer remaining dressing to a pitcher and serve.
Nutrition information per serving of 8 (using half of the dressing):
Calories294Fat17 gSodium1400 mgSaturated fat5 g
Carbohydrates9 gCalcium212 mg
Protein26 gCholesterol45 mgDietary fiber2 g
Diabetic exchanges per serving: 2 vegetable, 3 lean meat, 1 1/2 fat.
