Wednesday, June 18, 2008

The Salmon Salad

What to do with salmon?

The usual?

Grill it and put a sauce on top?

Saute some veggies and put the salmon on top of that?

OR..make a salad.

Not just any salad.

The Salmon Salad.

The origin of this recipe is Bon Appetit magazine of several summers ago..I think, or maybe it was last summer. In that recipe, the salmon is cooked on top of the stove, the ingredients are heated together and thrown together. That worked ok.

But this method works better.

Grill the salmon to perfection.

Should take about seven minutes total on the grill if salmon is skin on. Don’t turn it.

In the meantime, you’ve got fresh squeezed orange and lemon juice, grated orange and lemon peel, Nicoise olives, artichoke hearts, capers, garbanzo beans, pine nuts and a blast of spicy fresh basil and Italian parsley coming together in a large bowl with the secret Feeding Groom ingredient, “O” Meyer Lemon Olive Oil.

Just a good swirl on top with a smidge of salt and freshly ground black pepper.


Summer in a bowl.

The Salmon Salad

One good swirl “O” Meyer Lemon Olive Oil*
2 -5ounce salmon fillets, seasoned with a bit of freshly ground black pepper and lemon juice
1 14 ounce can garbanzo beans, rinsed and drained
1 cup grape tomatoes
1 14 ounce can quartered artichoke hearts, rinsed and drained
¼ cup Nicoise olives
3 tbsp chopped fresh Italian parsley
2 tbsp fresh orange juice
1 tbsp fresh lemon juice
1 tbsp capers, drained
1 tbsp grated orange peel
1 tsp grated lemon peel
3 tbsp fresh basil leaves chopped
2 tbsp pine nuts

Grill salmon about 7 minutes…don’t turn if skin on. Let cool about five minutes and flake.

Combine all ingredients in large bowl and let sit about 15 minutes for flavors to blend.

Serves 3 generously.

*If you haven’t tried this line of olive oils, give it a shot. The Meyer Lemon and the Ruby Grapefruit Oils are very special treats for salads just like this one.



noble pig said...

This sounds absolutely lovely and summery!

Peter M said...

Mary, I made a salad with leftover trout and it was wonderful...I "get" this dish

Joy of Cooking said...

wow, this looks great. Wish i had some leftover salmon.

the back thing really sucks. I've been down all week but am on the upswing I think...thanks!

Kevin said...

This salad sounds great!

Marie said...

Hmmm, citrus and salmon - sounds perfect. I love cool (temperature!) fish. I should use it more often for salads and less often for fishcakes...

Ever tried reducing orange and grapefruit juice to use as a sauce for hot salmon?? Your citrus combo just reminded me of something I saw years ago in my TV-owning days, with Rick Moonen, the then-chef of Oceana...

RecipeGirl said...

The salad sounds absolutely terrific (I'm a huge salmon fan), but that meyer lemon olive oil sounds even better. I might have to get me some of that!

Mary Coleman said...

Cathy: Thanks so much. It is so good.

Peter: Most definitely trout would be perfect in this dish.

Joy: I'm glad you're getting better.

Kevin: Thanks!

Marie: No I haven't but now that you've told me about it, I have to try it. Thanks!