Recipe by Ava Zuker

Spinach-Salmon Salad

Print
Parve Parve
Easy Easy
6 Servings
Allergens

Ingredients

Salmon

  • 2 pieces salmon fillet

  • 1/4 cup Gefen Mayonnaise

  • 1 and 1/2 teaspoons white horseradish sauce, such as Manischewitz

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon kosher salt

  • 1/2 cup ground pecans

Garlic-Horseradish Dressing

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon black pepper

Salad

  • 5 ounces baby spinach or arugula

  • 1 cup shredded red cabbage

  • 1 pint cherry or grape tomatoes

Directions

Prepare the Salmon

1.

For the salmon, preheat oven to 400 degrees Fahrenheit. Combine mayonnaise, horseradish sauce, garlic powder, and salt in a bowl. In a second bowl combine the ground pecans, matzo meal, salt, garlic powder, and paprika.

2.

Cut each fillet of salmon lengthwise to form two strips. Cut each strip into five to six one-inch cubes. Coat in the mayo mixture and then press into the crumb mixture, covering all sides of each cube.

3.

Place each piece onto a foil-lined, greased cookie sheet. Spray the tops with cooking spray and bake in preheated oven for 20 minutes.

Prepare the Salad

1.

For the dressing, place all dressing ingredients in a small bowl and whisk to combine.

2.

To assemble salad, toss together spinach, red cabbage, and tomatoes. Pour the dressing into a ziptop bag, and cut a small hole in the corner; drizzle over salad. Top with salmon cubes.

Tips:

This salmon also makes a great main dish. Instead of cutting pieces into cubes, leave them whole and coat in the mayo mixture and then the crumbs. Bake on 400 degrees Fahrenheit for 20 to 25 minutes. 

About:

www.thevoiceoflakewood.com
(732) 901-5746

Spinach-Salmon Salad

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments