Recipe for the Month of August 2004
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Roasted Salmon Salad with Lemon Dill Vinaigrette
Courtesy of Made in Napa Valley
When salmon is fresh and at its peak there is nothing tastier than salmon in a salad. The bright flavors of lemon and dill combined with the tanginess of capers and olives make for a colorful and flavorful first course or light supper. Enjoy with a citrusy bottle of chardonnay!
Ingredients:
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4 salmon fillets (approximately 2 lbs.), bones and skin removed
Directions:
Preheat oven to 400 degrees. Position the racks to divide the oven into thirds.
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1 pound small potatoes – red or Yukon gold
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12 asparagus spears cut on the diagonal in 2” lengths
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1 large head butter lettuce, rinsed, leaves separated and spun dry
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1 tablespoon capers
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20 pitted black olives, quartered
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6 tablespoons (divided) Made in Napa Valley Lemon Dill Vinaigrette with Chardonnay
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Salt and freshly ground pepper to taste
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1 lemon, cut into 4 wedges
Brush salmon with some vinaigrette, and sprinkle with salt and freshly ground pepper. Place salmon on a foil-lined baking sheet (leaving room for asparagus, which will be added later). Scrub potatoes, cut into 1-inch cubes, toss with 2 tablespoons vinaigrette, salt and freshly ground pepper. Place potatoes on another foil-lined baking sheet. Put the salmon baking sheet on the top rack in the oven and the potatoes on the one below. Roast for 10 minutes.
Pull out baking sheets. Add asparagus to the salmon sheet and return to oven. Flip the potatoes over and return to the oven. Roast for another 10 minutes (test potatoes and salmon to ensure that they are cooked through).
In a large bowl toss the lettuce with remaining vinaigrette, capers and black olives. Divide the lettuce among 4 plates. Top each salad with a salmon fillet, roasted potatoes and asparagus, and a grinding of fresh black pepper. Serve with a wedge of lemon.
Serves: 4