Maple-Roasted Salmon Salad
Recipe courtesy of Richard Kunsch, Executive Chef, The Haven Country Club, Boylston, Mass.
- For Salmon
- salmon fillets - 4 6-oz. fillets, boneless and skinless to coat blended oil
- parsley - 1 Tbsp., chopped
- Spiceology Bourbon Maple Seasoning - to taste
- salt and pepper - to taste
- rice vinegar - 2 Tbsps.
- butter - 4 tsp.
- maple vinaigrette - 3/4 cup
- cucumber slices - 8 ea.
- lemon wedges - 4 ea.
- For Salad:
- petite greens - 8 oz., house blend
- carrot - 3 ozs., julienned
- red cabbage - 2 oz., julienned
- yellow pepper - 2 oz., julienned
- grape tomatoes - 8 ea., halved
- spice roasted walnuts - 2 ozs.
- sun-dried cranberries - 1 oz.
- goat cheese - 4 ozs.
- For Maple Vinaigrette
- maple syrup - 4 ozs.,
- cider vinegar - 1 cup
- dijon mustard - 1/2 Tbsp.
- blended oil - 2 1/4 cups
- Preheat broiler.
- Coat each fillet of salmon with blended oil in a stainless-steel bowl.
- Add parsley and season to taste with Bourbon Maple Seasoning or other favorite seasoning.
- Place on a broiler pan. Coat the top of the salmon with rice vinegar (use a spray bottle to coat evenly). Place a pat of butter on top of each fillet.
- Place in preheated broiler about five inches from the heat. Broil five to six minutes until golden brown and cooked to your liking. NOTE: The salmon may also be roasted and served on a cedar plank.
- While cooking the fish prepare the salad. Place all salad ingredients in a mixing bowl.
- For the dressing, place the maple syrup, vinegar and mustard in a blender and emulsify with blended oil. (Extra dressing will keep refrigerated for two weeks.)
- Add 1/2 cup of the maple vinaigrette to the salad ingredients and toss. Season with salt and pepper.
- To plate, place a lemon wedge on each plate and shingle the cucumber slices on it. Divide the salad onto four plates.
- Shingle cooked salmon fillet onto each salad. Before serving, lightly coat each fillet with some of the remaining 1/4-cup of maple vinaigrette.