Salads are no longer considered rabbit food. They have become a trendy and light alternative to a meal. You are only limited by your imagination when it comes to preparing salads.
Salads need not be just greens served on the side. Let it take center stage sometimes by making it the main event.
This salad is a complete meal in itself. Seared salmon is the focal ingredient of this salad dish. Pomegranate seeds adds a sweet fruity accent and fried potatoes instead of croutons makes the dish more substantial. Who wouldn't want to eat this.
This recipe will serve two for a starter or one as a main meal.
200 gm. piece of salmon fillet, sliced into 1cm. thick strips crosswise
1 tbsp. lemon juice
1/2 tsp. ground black pepper
100 gms. assorted salad leaves
1 tbsp. capers
1/4 cup feta cubes
1/2 c. pomegranate seeds
6 new potatoes, sliced
Salad dressing ingredients:
2 tbsps. lemon juice
1 tbsp. balsamic vinegar
1/4 c. extra virgin olive oil
1 tbsp. wholegrain mustard
1 1/2 tsps. salt
1 tbsp. sugar or honey
Season the salmon with the lemon juice, salt and pepper. Set aside. Fry the potato rounds in a pan with a little bit of cooking oil until golden brown (or coat with 2 tbsps. of oil and bake at 350 degrees F/180 degrees C for about 30 minutes or until golden). Sear the salmon strips on medium high heat. Do not overcook. The salmon should be brown outside but still slightly translucent on the inside.
Layer the salad ingredients: start with the salad leaves, then the potatoes, then scatter the rest of the ingredients ending with the salmon strips on the top. Whisk all the dressing ingredients together and drizzle over the salad.
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