Salmon Salad Vinaigrette Recipe
Ingredients
| 1 pound skinless salmon fillet or canned salmon in water, drained | ||
| Fish stock | 2 Cup (16 tbs) | |
| Water | 4 Cup (16 tbs) | |
| 1 pound baby new potatoes, halved if large | ||
| 1 large cucumber, peeled, seeded, and thinly sliced | ||
| Red onion | 1 Small, finely chopped | |
| 1/4 cup olive or canola oil | ||
| Lime juice | 2 Tablespoon | |
| Dash of hot red pepper sauce | ||
| 2 tablespoons chopped fresh basil or parsley | ||
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
Directions
GETTING READY
1. Place fresh salmon in a colander and rinse well under cold water
2. Make sure to remove any small bones found in the fillets.
MAKING
3. In a large skillet or kettle, combine the stock with the water and bring to a boil over moderate heat.
If using canned salmon, omit these steps.
4. Add the salmon to the boiling liquid.
5. Cover the skillet, reduce heat and poach the fish for 9 to 10 minutes.
6. Simultaneously, in another pan, bring water to a boil.
7. Add the potatoes and bring to boil.
8. Simmer the potatoes over moderate heat for 15 to 20 minutes or until tender.
9. Drain the potatoes, refresh and allow to cool.
10. Remove the poached salmon from the stock using a slotted spoon,
11. Into a large bowl, flake the fish into large chunks, removing any bones if you come across any.
12. To the fish, add the sliced cucumber, and chopped onion and set aside.
13. To prepare the dressing in a small bowl or a jar, combine the oil, lime juice, salt, pepper, hot red pepper sauce, and chopped basil.
14. Whisk with a fork or shake in closed jar until well amalgamated.
15. Pour about 3/4th of the dressing over the fish and vegetables and toss to coat well.
SERVING
16. Serve the salad at room temperature of chilled, over a bed of potatoes.
17. Drizzle the dressing remaining in the bowl over the salad.
1. Place fresh salmon in a colander and rinse well under cold water
2. Make sure to remove any small bones found in the fillets.
MAKING
3. In a large skillet or kettle, combine the stock with the water and bring to a boil over moderate heat.
If using canned salmon, omit these steps.
4. Add the salmon to the boiling liquid.
5. Cover the skillet, reduce heat and poach the fish for 9 to 10 minutes.
6. Simultaneously, in another pan, bring water to a boil.
7. Add the potatoes and bring to boil.
8. Simmer the potatoes over moderate heat for 15 to 20 minutes or until tender.
9. Drain the potatoes, refresh and allow to cool.
10. Remove the poached salmon from the stock using a slotted spoon,
11. Into a large bowl, flake the fish into large chunks, removing any bones if you come across any.
12. To the fish, add the sliced cucumber, and chopped onion and set aside.
13. To prepare the dressing in a small bowl or a jar, combine the oil, lime juice, salt, pepper, hot red pepper sauce, and chopped basil.
14. Whisk with a fork or shake in closed jar until well amalgamated.
15. Pour about 3/4th of the dressing over the fish and vegetables and toss to coat well.
SERVING
16. Serve the salad at room temperature of chilled, over a bed of potatoes.
17. Drizzle the dressing remaining in the bowl over the salad.
Chef
