Tuesday, September 7, 2010
Simple Suppers: Chopped Salmon Salad
Divas, I've just returned from San Francisco, where I had fabulous meals at my Top Chef Bro's Pizzeria Picco and the brand spanking new Zero Zero. It was a veritable pizza, pasta, and ice cream orgy.
So now I'm in my post-trip detox mode, making clean, simple food. I thought that I'd share a recipe inspired by my friend, Mike. It's a chopped salmon salad that's a cinch to throw together. The key ingredient is canned, unsalted, boneless, skinless wild caught salmon. Now, most of us are more familiar with canned tuna, but it can be high in mercury, making canned salmon a much better option. Not only does it have all the health benefits of fresh wild caught salmon, but it costs a fraction of the price and keeps for eons in your cupboard (I always have it on hand).
The salad is kind of like a chopped Nicoise Salad, made with blanched potatoes, green beans, fennel, bell peppers, and hard-boiled eggs, all tossed in a simple vinaigrette. This is a complete, protein-packed, satisfying meal that can be whipped up in under half an hour. It's great for either lunch or dinner.
Chopped Salmon Salad
Serves 4-6 people
Prep time: 10 minutes
2 cans of skinless, boneless wild caught salmon
2 hard-boiled eggs, shells removed and chopped
2 cups fingerling potatoes, blanched and chopped
2 cups green beans, blanched and chopped
1/2 cup fennel bulb, blanched and chopped
1 cup bell pepper, seeded and chopped
1 tablespoon apple cider or white wine vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon mustard
1 tablespoon fennel tops, chopped
salt and pepper
To make the vinaigrette, whisk together the ingredients. Season to taste with salt and pepper.
Drain the salmon of water and place in a large mixing bowl. Add the eggs and vegetables and toss with the vinaigrette. Season to taste with salt and pepper. Enjoy!
Source for Ingredients
canned wild caught salmon, organic apple cider vinegar, and whole grain mustard from Trader Joe's
organic fennel, organic red bell pepper, fingerling potatoes, organic Blue Lake green beans, and organic eggs from Hollywood Farmers Market
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