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Recipe by Estee Kafra

Broiled Salmon Salad with Lemon and Herb Dressing

Parve Parve
Easy Easy
7-8 Servings
Allergens

Contains

- Tree nuts
1 Hour, 30 Minutes
Diets

Ingredients

Salad

  • 6 thinly sliced salmon fillets (about 2 pounds)

  • 1/8 head green cabbage, chopped into strips

  • 1 mango, peeled and cut into strips

  • 1 carrot, peeled and cut into strips

  • 1 red pepper, cut into strips

  • 1 teaspoon chopped parsley

  • 25 grams (1 ounce) slivered almonds

  • 2 cups baby greens or chopped lettuce

  • 12 cherry tomatoes, halved

Lemon and Herb Dressing

  • 1/2 cup freshly squeezed lemon juice

  • 1/8 cup vegetable oil

  • 1/4 cup Gefen Olive Oil

  • 1/4 teaspoon minced garlic

  • 1 and 1/2 tablespoons sugar

  • 3/4 teaspoon paprika

  • 1 teaspoon dried basil

  • 1 teaspoon chopped parsley

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

Directions

Prepare the Broiled Salmon Salad with Lemon and Herb Dressing

1.

Combine ingredients for the dressing and shake well.

2.

Place salmon fillets in a shallow baking pan; pour half the dressing over them.

3.

Cover and refrigerate one hour, turning once.

4.

Place green cabbage, mango, carrot, red pepper, and parsley in a bowl and combine with the other half of dressing, tossing gently.

5.

Pour the dressing/marinade out of the salmon dish and discard it.

6.

Preheat broiler. Broil salmon four inches from heat (with electric oven door partially opened) for five to six minutes or until fish surface is lightly browned.

7.

Allow to cool.

8.

Toast almonds in the oven (or fry in a pan over medium heat) until slightly browned. Store in airtight container.

To Serve

1.

Arrange salad greens and marinated vegetables on a serving dish.

2.

Top with salmon pieces and cherry tomato halves and sprinkle with toasted almonds.

3.

Drizzle remaining dressing over salad. Toss and serve.

Tips:

This also tastes good if you replace the lemon juice with lime juice.
Broiled Salmon Salad with Lemon and Herb Dressing

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