Salmon Salad Dinner
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Salmon salad makes for a filling and healthy dinner that will make your family happy year-round.
, washed and sliced in half
, (Boston or butter), washed and chopped
6 or 7
, washed, trimmed and sliced in half lengthwise
juice from half a
, washed and finely chopped
juice from half a
- Boil or steam potatoes until tender. Drain and put aside to cool.
- Pour frozen corn into a bowl and allow to thaw as you’re working on other elements.
- Wash, dry and chop the lettuce into ribbons.
- Turn oven broiler onto 450 degrees.
- Rinse fish and pat it dry with paper towel before coating in a light slick of olive oil and lemon juice, and a sprinkle of salt and pepper. Put fish on a baking sheet. Shake the corn around the salmon on the sheet. Place on the highest rack of the oven. Watch it fairly closely; it will only take between 5 and 10 minutes. The salmon flesh will be opaque and the corn will start to char. Pull the rack or sheet out of the oven and use a fork to break into the salmon to check that it’s cooked through. Allow to cool either to warm or room temperature.
- Slice the avocado in half lengthwise and remove the pit. Score the flesh of the avocado into squares with a regular table knife and run it under the flesh to flick out all the squares.
- Wash, trim and slice the tomatoes lengthwise.
- Lay down a bed of the chopped lettuce on a large platter. Arrange the potatoes, avocado and tomatoes evenly across the lettuce.
- Once the salmon has cooled at least a bit, gently peel off the skin. Break it into bite size pieces with your hands. Arrange on the salad. Shake the charred corn over top.
- To make the dressing put all the ingredients into a jar and shake. Either dress the salad or just serve it on the side so everyone can do it themselves.