Wednesday, July 29, 2009

Salmon Salad with NAKANO Vinegar

I grew up in a place where fish are plentiful. Fish is always a part of our daily meal. There are different kinds of fish that is available in our locality and we cooked it in different ways, that is why, we never get tired of eating fish.

When I got here in the USA, I was disappointed that the choices of fish is very limited. The only good thing that came out of the little choice that I have is, I learned to enjoy cooking different recipe using salmon.

One of my secrets for healthy cooking is using NAKANO All Natural Seasoned Vinegar. This vinegar has subtle and distinctive taste. It is made from real rice thus it is all natural, fat free, low calorie, gluten free, and has 50% less sodium. This vinegar is really great for Salmon Salad. NAKANO All Natural Seasoned Rice Vinegar can also be used as healthy alternative to salad dressing, butter or sour cream. I encourage you to join NAKANO Splash Recipe Club and find out how you can Save $1 on Nakano Rice Vinegar.

Anyway, here's the recipe of Salmon Salad with Tomatoes, Capers and Dill Vinaigrette


2/3 cup NAKANO Seasoned Rice Vinegar Roasted Garlic or Original
2 cloves garlic, crushed
1 teaspoon salt
1 1/2 teaspoons dried dill weed, divided
4 salmon fillets, about 5 ounces each
3 tablespoons extra virgin olive oil
16 asparagus spears
2 medium tomatoes, diced
1 tablespoon capers Hearts of Romaine lettuce

Combine rice vinegar, garlic, salt and 1 teaspoon dill weed to make dill vinaigrette; stir well. Place salmon fillets in a shallow non metallic container. Add 4 tablespoons dill vinaigrette; marinate 30 to 60 minutes. Drain salmon and discard marinade. Grill or saute salmon, starting with the skin side down, until cooked as desired. Cover and set aside.

Add olive oil to remaining vinaigrette. Blanch asparagus and place in shallow, rimmed dish. Drizzle 3 tablespoons vinaigrette over asparagus. Combine tomatoes, capers, 2 tablespoons vinaigrette and remaining 1/2 teaspoon dill weed.

To serve, arrange lettuce leaves and 4 asparagus spears on each serving plate. Remove skin from salmon and place one fillet on each plate. Spoon a generous ribbon of tomato mixture over salmon, lettuce and asparagus. Serve with remaining dill vinaigrette, as desired.

Serves 4

Salmon may be served hot or at room temperature.


1 comment:

shydub said...

Ka swerti ba nimu maria, open mn sa imu. hala mangadatu na jd ta ani uli ta bohol magpa fiesta ta, invite ko ha?

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