Thursday, May 12, 2011

Spinach and Citrus Salad with Salmon

Finally, the weather is getting warm and sunny and I am in the salad mood. We often eat salads as a main dish in summer. I like to combine different greens, veggies, fruits (such as nectarine, strawberries, rasperries etc.) with meat, poultry or seafood. Then you add your favorite dressing plus some dried cranberries or such and maybe the nuts of your choice for some extra crunch. Olives, bacon, eggs, avocado, and cheese are other recurring ingredients. I have made a lot of different combinations over the years and there will be a lot appearing on this blog.

6 ounces baby spinach
1 big yellow pepper, cut into 1/4 by 1 inch strips
6 inch piece of cucumber, quatered lengthwise, then cut into slices
2 oranges, cut into fillets
1 pink grapefruit, cut into fillets
4-5 tbsp dried cranberries
4-5 tbsp pine nuts
8-10 slices of bacon, fried and crumbled
1/2 of a small onion, cut into very fine rings
1 pound salmon fillet, cut into bite size pieces
salt, pepper
1-2 tsp olive oil

Citrus-Dill Vinaigrette
3 tbsp orange juice
3 tbsp grapefruit juice
1-2 tbsp dijon mustard
3-4 tbsp olive oil
1-2 tbsp vinegar
salt, pepper
1-2 tsp honey
1 tbsp fresh dill, chopped

Divide and arrange the spinach, yellow pepper, cucumber, citrus fillets, cranberries, and pine nuts on four plates. In a skillet, heat the oil over medium heat. Season the salmon with salt and pepper and fry, turning often, 5-6 minutes. Divide salmon among plates. Then top salad with onion and bacon. Whisk all ingredients for the vinaigrette together. Serve the salad with vinaigrette and bread of your choice.

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