I love salad. I especially love a good BIG salad. They are easy to make, healthy to eat and taste delicious.
Not all salad are equal. There are three rules to a great salad.
Rule #1- Good dressing. The dressing must taste good. Fat Free dressing from a bottle is just wrong. Home made is the way to go or a simple drizzle of oil and vinegar.
Rule #2- Fresh veggies. Wilted old lettuce is just wrong. Soggy veggies are not fun eat.
Rule #3- Don’t over dress. Dressing should compliment the ingredients not over power them.
Salmon salad epitomizes health on a plate. The salmon’s omega 3 fatty acids on a pile of fiber filled fresh greens will deliciously fill you up without weighing you down. I like to add scallions, carrots and new potatoes to compliment the fish. But add what ever vegetables you like… go for it.
4 oz salmon
1 tbs olive oil
4 cups lettuce
2 scallions (sliced)
1/2 boiled potatoes
1 carrot (grated)
3 sprigs of fresh dill
1 wedge of lemon
salt and pepper to taste
makes one serving
In a pot, cover potatoes with with water and bring to boil over medium heat. Boil for 10 minutes or until potatoes are tender. Drain potatoes and rinse with cold water. Cut potatoes into 1 inch pieces.
While potatoes are cooking, in a frying pan heat olive oil on high heat. Pat salmon dry and season with salt and pepper. Cook salmon skin side down for 5 minutes, then flip and cook for another 2 minutes. Let rest for 2 minutes.
Wash and plate lettuce, scallions, and carrots. Top greens with potaotes and salmon. Drizzle remaining olive oil from frying pan over salad. Squeeze the wedge of lemon over the top of the salad and garnish with dill. Salt and pepper to taste.