Contributed by: News Canada
(NC) - Turkey again? Not this year! This California salmon salad offers a nice light alternative to the traditional heavy holiday meal. If you don't want to end up belly up on the couch after dinner another year, then buck tradition and break out the salad spinner.
In a medium skillet or fish poacher, bring to a boil wine, clam juice, lemon and mint sprigs.
Add the salmon, skin side up. Reduce the heat to a simmer and cook covered for 8-10 minutes until cooked through.
Remove salmon from poaching liquid. Cool to room temperature and remove skin.
Arrange salad greens on each of four large dinner plates. Arrange salmon, pineapple, raspberries and kiwi on the greens. Drizzle with Raspberry-Orange Vinaigrette and sprinkle with chopped cilantro.
In a small bowl, whisk together the raspberry vinegar, orange juice, olive oil, shallots, mint leaves, honey, salt and white pepper.
Recipe Courtesy of: The California Salmon Council
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|