Monday nights are officially salad night in our home. After I whipped up a few seriously good salads, it was my husbands idea (shock, awe) that we should be having these suckers weekly. What to put in a salad is really as endless as pasta, tacos, and stir fry. Start with some greens (or not) and just add whatever floats your boat. This particular salad was pretty rockstar, if I do say so myself, so feel free make this your next meal. Something tells me your family will love it!
Roasted Beet, Goat Cheese, and Salmon Salad
*for the vinaigrette/marinade:
4 T. olive oil
2T. red wine vinegar
2T. honey
2t. dijon mustard
salt/pepper
*Honestly, I never measure out my vinaigrettes but usually a ratio of 1 part vinegar to 2 parts oil works well. Just taste and refine as you go.
for the salad:
salmon
arugula
toasted walnuts
goat cheese
cooked green beans, cut into 1" pieces
roasted beets (peel, and cut. toss with olive oil slap and pepper. roast in a foil pack at 400 degrees for about an hour, serve warm or room temp.)
Mix the vinaigrette directly into the bowl that you will be making your salad. Season the salmon with salt and pepper and drizzle a small amount of vinaigrette over the top of each filet. With a non stick skillet on med high heat add a tablespoon of olive oil, add the salmon flesh side down once the pan is nice and hot. Let cook for about 4 minutes per side (I like to do a little longer on the flesh side and a few minutes shy on the skin side so the flesh side gets nice and browned). Meanwhile add arugula, walnuts, goat cheese, green beans, and beets to the bowl with the vinaigrette, toss together and arrange on plates. Top with cooked salmon and enjoy. Easy peasy.
No comments:
Post a Comment