Baked Salmon Salad with French Dressing
This Baked Salmon Salad is such a simple dish to make and yet it is incredibly tasty. The French vinaigrette is key!
Equipment
Ingredients
BAKED SALMON
- 8 oz (225 g) salmon filets
FRENCH DRESSING/VINAIGRETTE (My Personal Addition)
- 1 shallot bulb
- 2 Tbsp (30 g) White balsamic Vinegar
- 3 Tbsp (40 g) French EVOO
- 1 Tbsp (4 g) Bordeaux Wild Pepper Mustard
- 1 tsp (3 g) Roasted Garlic and Chive Herb blend
- Sel Gris Mill (Season to Taste)
- Pepper Mill (Season to Taste)
SALAD
- 8 oz (225 g) butter salad
Instructions
- Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet. Set Aside.
- Preheat oven to 425F/220C.
SALMON PREPARATION
- Remove the skin from your salmon and dice it into large cubes. Transfert them directly onto your Flexipat®.
- Roast for 15 minutes at 425F/220C. (Time will differ from the size and thickness of your salmon). Use the Digital Thermometer to ensure the salmon is cooked through when the thickest part reaches 145°F/63C (Source: FDA).
DRESSING/VINAIGRETTE PREPARATION
- In your Eco Chop, add the shallot and chop to your liking. Then, add the Traditional White Balsamic Vinegar, French EVOO, Bordeaux Wild Pepper Mustard, roasted garlic and chive herb blend. Season with Salt and Pepper. Pull to emulsify. Set aside.
ASSEMBLY
- Add the butter lettuce to your salad bowl. Toss the salad together with half of the dressing. Top with the baked salmon. Serve with extra dressing to the side. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 393kcal | Carbohydrates: 9g | Protein: 25g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 62mg | Sodium: 170mg | Potassium: 851mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8467IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 3mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com