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Two-Salmon Salad with Herb Dressing

Two-Salmon Salad with Herb Dressing

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 25 minutes

Cook Time: 28 minutes

Ingredients: Add ingredients to List

Two-Salmon Salad with Herb Dressing
3/4 cup Plain yogurt
2 tablespoon Fresh lemon juice
3 tablespoon Fresh dill, chopped
2 tablespoon Chopped fresh chives
6 tablespoon Olive oil
3/4 teaspoon Salt
3/8 teaspoon Black pepper, ground
16 oz Fresh cauliflower, florets
4 each Salmon Fillets 6 ounces
7 oz Baby arugula
1 cup Fresh cucumber, peeled, cut in half lengthwise and sliced
1/3 cup Fresh radishes, sliced
1/4 each Fresh whole medium red onion, 2 1/2"
4 oz Smoked salmon

directions:

This easy-to-make salad is a feast for the eyes and the palate, with both smoked and roasted salmon contrasting with the lush greens, and with a piquant herb dressing. Recipe may be halved.
1. Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper.
2. Prepare the dressing. Combine all dressing ingredients in a blender and blen until creamy with specks of green. Set aside.
3. Place cauliflower pieces on one baking sheet and drizzle with 2 tsp. of the oil. Season with half the salt and pepper. Roast for about 16 minutes, or until easily pierced with a fork.
4. Place salmon fillets on second baking sheet. Season with remaining salt and pepper, drizzle with remaining 2 tsp. oil, and sprinkle with dill and chives. Place in the same oven as the cauliflower and roast for 12 minutes; the salmon should be slightly translucent. Bake for 2 minutes more if needed.
5. While cauliflower and salmon roast, place arugula on a serving platter. Top with cucumber, radishes, and onion. Roll each slice of smoked salmon into a cigar shape and set aside on a plate.
6. Lift salmon off baking sheet with spatula, leaving skin behind, and place on top of salad. Placed smoked salmon rolls in between roasted salmon pieces, alternating roasted salmon with smoked salmon. Surround fish with cauliflower. Pass the dressing in a gravy boat on the side and serve.
Source: Hannaford fresh Magazine, September - October 2008

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Quantity Ingredients  
3/4 cup Plain yogurt  
2 tablespoon Fresh lemon juice  
3 tablespoon Fresh dill, chopped  
2 tablespoon Chopped fresh chives  
6 tablespoon Olive oil  
3/4 teaspoon Salt  
3/8 teaspoon Black pepper, ground  
16 oz Fresh cauliflower, florets  
4 each Salmon Fillets 6 ounces  
7 oz Baby arugula  
1 cup Fresh cucumber, peeled, cut in half lengthwi  
1/3 cup Fresh radishes, sliced  
1/4 each Fresh whole medium red onion, 2 1/2"  
4 oz Smoked salmon  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 643 kcal (32%)
Calories from Fat 396 kcal (0%)
Total Fat 44 g (67%)
Saturated Fat 15 g (75%)
Cholesterol 179 mg (59%)
Sodium 927 mg (38%)
Total Carbohydrates 14 g (4%)
Dietary Fiber 10 g (40%)
Protein 82 g (136%)
Vitamins
Vitamin A 676 IU (13%)
Vitamin C 40 mg (66%)
Minerals
Calcium 139 mg (2%)
Iron 16 mg (26%)
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