Warm Salmon & Roasted Vegetable Salad
Prep Time
Cooking Mode
8 shallots, quartered
4 carrots, peeled and cut into 2-in. (5-cm) sticks
1 bunch radishes, tops trimmed, halved
2 tbsp olive oil
½ tsp salt, divided
12 oz salmon fillets or any pink-fleshed fish (cook in 2 Seafood Steamer bags with Garlic-Parsley Butter Pucks according to package directions)
1 tbsp apple cider vinegar
2 tsp maple syrup
1 tsp grainy mustard
8 cups loosely packed arugula
⅓ cup coarsely chopped, toasted walnuts
8 shallots, quartered
4 carrots, peeled and cut into 2-in. (5-cm) sticks
1 bunch radishes, tops trimmed, halved
2 tbsp olive oil
½ tsp salt, divided
12 oz salmon fillets or any pink-fleshed fish (cook in 2 Seafood Steamer bags with Garlic-Parsley Butter Pucks according to package directions)
1 tbsp apple cider vinegar
2 tsp maple syrup
1 tsp grainy mustard
8 cups loosely packed arugula
⅓ cup coarsely chopped, toasted walnuts
Directions
1Preheat oven to 400°F (200°C). In bowl, toss together shallots, carrots, radishes, olive oil and 1/4 tsp (1 mL) salt. Arrange in single layer on large baking sheet. Roast in oven, turning occasionally, 25 min., or until vegetables are lightly golden and tender. Set aside.
2Meanwhile (after fish is cooked), use melted butter and juices from Seafood Steamer bags to make warm vinaigrette by whisking the liquids from bags with vinegar, maple syrup and grainy mustard.
3Gently toss arugula with roasted vegetables. Transfer to platter. Break salmon into large pieces and scatter over salad. Sprinkle with walnuts. Drizzle with warm vinaigrette.
Disclaimer
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Personal Note
Personal Note
