Ingredients
-
-
1/4
-
2
-
2
-
1 1/2
-
1
-
3/4
-
-
3
-
2
-
1
-
3/4
-
3
-
1
-
1
Directions
Roasted Salmon Salad, This gorgeous salad is definitely dinner-party material!, My husband’s first bite brought forth a this is a keeper This is definitely good enough to serve your most special guests The wonderful thing about this dish is that you can taste each and every ingredient because the vinaigrette is not overpowering Every herb, every ingredient, is complimentary to everything else in the dish , Excellent salad! Full of flavours and so refreshing! I had leftover salmon and arugula in my fridge so my salad was almost ready It was my frist time using fennel buld and it was so good I didn’t have any cilantro and I also used some lettuce, those are the changes I made Very good I seved it for a friendly dinner and everyone enjoyed it Its a keeper, Evelyn Thanks!
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Steps
|
1
Done
|
Make the Vinaigrette: in a Bowl, Combine the Vinegar, Lemon Juice, Shallots, Lemon Zest and Rosemary. |
|
2
Done
|
Whisk in the Olive Oil and Season With Salt and Pepper. |
|
3
Done
|
Make the Salmon Salad: Roast the Bell Peppers Directly Over a Gas Flame or Under the Broiler as Close to the Heat as Possible Until Charred All Over. |
|
4
Done
|
Transfer to a Paper Bag and Let Steam For 15 Minutes. |
|
5
Done
|
Scrape Off the Blackened Skins and Discard the Stems, Ribs and Seeds. |
|
6
Done
|
Cut the Peppers Into 1/3-Inch-Thick Strips. |
|
7
Done
|
Put the Sliced Potatoes in a Medium Saucepan of Salted Water and Bring to a Boil. |
|
8
Done
|
Remove from the Heat and Let Sit in the Water Until Tender, About 18 Minutes. |
|
9
Done
|
Drain and Transfer to a Plate. |
|
10
Done
|
Heat the Olive Oil in a Medium Skillet. |
|
11
Done
|
Add the Mushrooms and Cook Over High Heat, Stirring Occasionally, Until Softened, About 4 Minutes. |
|
12
Done
|
Season With Salt and Pepper and Transfer to a Bowl. |
|
13
Done
|
Preheat the Oven to 500f Lay the Salmon Fillet, Skinned Side Down, on a Lightly-Oiled Baking Sheet and Remove Any Stray Bones With Tweezers. |
|
14
Done
|
Sprinkle the Salmon With the Thyme, Fennel Seeds and Celery Seeds; Season With Salt and Black Pepper. |
|
15
Done
|
Roast For About 10 Minutes, Until the Salmon Is Opaque but Still Slightly Rare in the Centre. |
