Wild Salmon Salad
Recipe courtesy of Richard Vellante
Serves 4
Ingredients:
- For salmon
- 4 Alaskan wild salmon fillets, each weighing 4 to 5 ounces
- 4 slices red onion, each ½-inch thick
- 2 tablespoons grapeseed oil
- Pinch of salt
- Pinch of black pepper
- 1 pound romaine lettuce, chopped into 1-inch pieces
- 32 pitted kalamata olives
- ¼ cup grainy mustard caper dressing (see recipe below)
- ½ cup diced tomatoes
- For grainy mustard caper dressing
- ½ cup whole grain mustard
- 1 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers
- ½ teaspoon chopped parsley
- Salt and pepper to taste
Preparation:
- To prepare dressing, purée mustard, lemon juice, 1 tablespoon capers (drained and rinsed) and parsley in a food processor.
- Slowly add oil to form an emulsion. Remove from processor and stir in remaining capers and season with salt and pepper.
- To prepare salmon salad, lightly brush red onions and salmon with grapeseed oil, sprinkle with salt and pepper, and place on hot, oiled grill.
- Toss romaine lettuce with olives and grainy mustard caper dressing. Divide salad among four plates and garnish with diced tomatoes over entire salad.
- When salmon is cooked to desired temperature, remove from grill. Place a fillet on top of romaine on each plate, and place onions on top of salmon.