Summer Salmon Salad
Thinking ahead to hot summer days and cool salads like this healthy salmon and sea scallop refresher.
Ingredients
- 4 cups chicken broth or water
- Four 6oz pieces salmon filet
- 1/2lb dry sea scallops
- 2 cups shredded lettuce leaves
- 1/2lb fresh steamed asparagus spears
- 2 hard boiled eggs, peeled and sliced
- 2 kiwi, peeled and sliced
- 1 cup water chestnuts drain and rinsed well
- 1 cup diced cucumber
- 1 cup chickpeas
- 1/2 cup sweet pepper drops
- Dressing
- 1 cup plain yogurt
- 2 tbsp honey mustard
- 2 tbsp sweet pickle juice
- 4 tbsp ketchup
- 2 tbsp fresh lemon juice
- salt and pepper to taste
Directions
- Pour the broth or water into a saute pan large enough to hold the salmon in a single layer. Bring to a simmer and add the salmon and poach it slowly until it registers 145F on an instant read thermometer. Use a slotted spoon to remove the pieces and transfer them to a plate.
- In the same pan add the scallops and poach until they also register 145F. Use slotted spoon to drain them and set aside.
- Line 4 dinner size plates with the lettuce leaves.Arrange the salmon and scallops on each of the 4 plates and then divide and add the remaining salad ingredients to each plate. Set aside.
- In a small bowl, combine all the dressing ingredients and whisk well. Pour evenly over the 4 dishes and serve.
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