DiscoverHealth

Salmon and Blueberry Salad

Salmon and blueberry salad with lemon raspberry vinaigrette

This delicious salad blends several sharp flavors – the tartness of blueberries, the acidity and warmth of pickled red onions and jalapeños, and the richness of a lemon raspberry vinaigrette. Top that with grilled salmon for a delicious lunch.

There are several moving parts to preparing this salad, but the end result is a bright, tangy treat.

Makes 4 servings.

Salad

4 cups

chopped romaine

3 cups

mesclun mix

3 cups

shredded cabbage

1/2 cup

slivered toasted almonds 

1 cup

fresh blueberries

Place the romaine, mesclun and cabbage in mixing bowl toss to combine. Divide among 4 large salad bowls. Top each salad with 1/4 C each blueberries & red quinoa, 2 Tablespoon each toasted almonds & red onion, 1 salmon filet and 3 Tablespoon of lemon vinaigrette.

Pickled Red Onions with Jalapenos

1/4 cup

unseasoned rice wine vinegar

1 teaspoon

kosher salt

1 teaspoon

sugar

1/2 cup

julienned red onions

1 tablespoon

sliced jalapeño peppers

1/4 cup

cold water

In a non-reactive pan, bring vinegar, salt and sugar to a boil. Remove from heat and allow to cool. Place onions and chilies in a tight fitting, non-reactive container. Pour the chilled vinegar brine and add enough water to completely submerge the onions. Allow to pickle at least 2 hours prior to service. 

Lemon Raspberry Vinaigrette

1/2 cup

water

1 1/2 teaspoon

cornstarch 

1/4 cup

white wine vinegar

1-1/8 teaspoons

minced shallots

1/8 teaspoon

kosher salt

1/8 teaspoon

ground white pepper

1 teaspoon

chopped fresh parsley

1 teaspoon

chopped fresh basil

2-1/4 teaspoons

olive oil canola blend 

1 teaspoon

honey

2 teaspoons

lemon juice

3 tablespoons

frozen red raspberries

Mix water and cornstarch in bowl to make slurry, add to small sauce. Heat over medium heat and whisk until thickened, like a gravy base. Remove from heat and add to blender. In the blender, combine thickened slurry and remaining ingredients and pulse to combine. Cover and refrigerate until ready to serve salad.

You will have leftover dressing; store in refrigerator.

Red Quinoa

1/8 teaspoon

kosher salt 

2/3 cup

water

1/3 cup

red quinoa grain

Rinse the quinoa in fine mesh strainer three times. Drain well. Bring water to a boil, add salt and stir in red quinoa. Reduce to a simmer and cover for about 15 min. or until liquid is gone. Allow to cool completely.

Grilled Salmon  

1 tablespoon

canola olive oil blend  

4

wild caught salmon filets (4 ounces each)

1/8 teaspoon

ground pepper 

1/8 teaspoon

kosher salt

Drizzle olive oil on the salmon and season with salt and pepper. Place salmon on a pre-heated grill and cook for approximately 3 to 4 minutes on each side to cook through.

Per salad: Calories 454, Protein 36 grams, Total Fat 21 grams, Saturated Fat 2.5 grams, Carbs 31 grams, Dietary Fiber 6 grams, Cholesterol 31 mg, Sodium 421 mg

Recipes Courtesy of Morrison Healthcare