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Salmon Salad With Sun Dried Tomato Vinaigrette

Western.Chefs's picture
Ingredients
  Dry red wine 1⁄2 Cup (8 tbs)
  Sun dried tomato halves 8
  Salmon fillets 1 Pound
  Olive oil 5 Tablespoon, divided (1/4 Cup Plus 1 Tablespoon)
  Balsamic vinegar 2 Teaspoon
  Lemon juice 2 Teaspoon
  Shallots 2 , finely chopped
  Salt To Taste
  Ground white pepper To Taste
  Assorted salad greens 8 Cup (128 tbs) (Bite-Size)
  Chopped mixed herbs 3 Tablespoon (Fresh Such As Basil, Chives, Dill And Chervil)
Directions

MAKING
1) In a small saucepan, heat wine over a medium heat.
2) Stir in the tomatoes, remove the pan from heat and allow to cool.
3) Drain, slice the tomatoes into slivers and keep aside.
4) Thinly slice the salmon fillets on the bias into 8 equal pieces and keep aside.
5) In a small bowl, whisk 1/4 cup olive oil, vinegar, lemon juice and shallots together.
6) Season with the salt and white pepper to taste.
7) Toss the salad greens and slivered tomatoes with dressing and half the herbs.
8) In a large heavy saute pan, heat remaining 1 tablespoon oil over a high heat.
9) Season the salmon with salt and pepper, then saute for a few minutes, just to brown lightly on both sides.

SERVING
10) Spoon the mixture of salad greens and tomatoes on 8 salad plates and top with the salmon.
11) Sprinkle with rest of the herbs and serve the Salmon Salad with Sun Dried Tomato Vinaigrette immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Oceanian
Course: 
Appetizer
Dish: 
Salad
Ingredient: 
Salmon
Interest: 
Gourmet, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes
Servings: 
8

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