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Baked Salmon Salad

Created by All Foods Natural, Saturday, 16 February 2008

Description

A hit with all our guests and amazingly easy to prepare. The uniqueness in flavor comes from using as dressing the olive oil and cider vinegar mixture from the baking dish. That trick we learnt from Arzak, one of the top chefs in Spain.

Ingredients

At a glance

Cuisine

Ingredients

Cooking Method

Difficulty

Course/Dish

Seasonal Eating

Special Diets

1 lb		salmon fillet
4 cups		mixed salad leaves
1 cup		cherry tomatoes
1 bunch		radish
4 Tbs		olive oil
2 Tbs		cider vinegar
		salt and pepper to taste

Methods/steps

1	Preheat the oven to 400° F.
2	Brush the fillet with the olive oil. Sprinkle with salt and pepper. Place on a sallow oiled dish and bake for 15 minutes. When the fish is ready, remove it and deglaze the baking dish with the vinegar. Keep the liquid. Flake the salmon and discard skin.
3	Wash, dry and halve cherry tomatoes. Wash and partially peel the radishes, giving them a flower shape.
4	Divide the salad leaves between four plates. Scatter ¼ cherry tomatoes and ¼ salmon flakes on each plate. Add two radish "flowers" on the side to each one. Season lightly and drizzle the vinegar and oil from the baking dish over the salad, as dressing.

Nutrition Facts

Servings: 4
Preparation time: 20 minutes

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


Amount Per Serving
Calories		330.42
Calories From Fat (64%)		211.05
		% Daily Value
Total Fat 23.42g		36%
Saturated Fat 3.52g		18%
Cholesterol 70.31mg		23%
Sodium 654.99mg		27%
Potassium 693.44mg		20%
Carbohydrates 4.33g		1%
Dietary Fiber 1.65g		7%
Sugar 0.61g
Sugar Alcohols 0.00g
Net Carbohydrates 2.69g
Protein 25.23g		50%

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Dill Salmon Parcels

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Another way to enjoy healthy salmon, and so easy to prepare. Cook the parcels either in the oven or the grill.

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