Chilled Salmon Salad
Dress Up the Ordinary
This light and colorful main-dish salad is made mostly ahead of time. The tender salmon and crisp vegetables tossed with a lemon vinaigrette make a great lunch or brunch dish--or a light supper.
1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
1 carrot, peeled
2 salmon fillets (about 6 ounces each)
2 ribs celery, cut in 1/4-inch pieces
1/2 yellow bell pepper, cored, thinly sliced
1/2 red bell pepper, cored, thinly sliced
1/2 medium zucchini, cut in 1-inch wedges
1/4 medium red onion, peeled, thinly sliced
1 small tomato, peeled, thinly sliced
3 tablespoons extra-virgin olive oil, plus additional for finishing
1 tablespoon white wine vinegar
Juice of 1/2 Meyer lemon (or regular lemon, about 1 tablespoon)
3 tablespoons dry white wine
1 clove garlic, minced
Salt and pepper to taste
4 large leaves Boston Lettuce
Bring the diluted Veggie-Stock Gold® to a boil in a braising pan over high heat. Add the whole carrot and reduce the heat to medium. Cook, covered, for 5 minutes. Remove the carrot and set it aside.
Return the stock to a gentle simmer and add the salmon fillets. Simmer, uncovered, about 12 minutes or until the internal temperature of the fish reaches 130 degrees (check by inserting thermometer into thickest part of a fillet). Turn off the heat and let the salmon cool in the stock for 1 hour. Transfer the pan with salmon and stock to the refrigerator and chill, covered, at least 2 hours (or up to overnight).
Continue prepping the vegetables while the salmon is chilling. Slice the carrot diagonally into 1/4-inch pieces. Combine the carrot, celery, yellow and red peppers, zucchini, red onion, and tomato in large bowl. Refrigerate until ready to serve.
To serve, remove and discard the skin and bloodline from the salmon fillets. Flake the salmon and add it to the bowl with the vegetables.
Whisk together the oil, vinegar, lemon juice, wine, and garlic in small bowl. Season to taste with salt and pepper. Add the dressing to salad and gently combine to coat the fish and vegetables evenly with the dressing. Season to taste with salt and pepper. Serve the salad on lettuce leaves and drizzle with olive oil to finish.