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Lemon Tea Dressing
- 1/2 cup canola oil (125 mL)
- 2 Tbsp lemon juice (30 mL)
- 1/3 cup very strong brewed black tea (75 mL)
- 2 tsp honey (10 mL)
Salmon Salad
- 1 large sweet potato, cut into 3 inch wedges (1)
- 1 large red pepper, cut into large strips (1)
- 1 (12 oz/340 g) fresh skinned, boned salmon fillet cut into 4 pieces (1)
- Canola oil
- Salt and pepper
- 2 (10 oz/284 g) bags of mixed salad greens, rinsed in water and drained (2)
- 1 (5.8 oz/170 mL) jar marinated artichoke (1)
- 1 cup grape tomatoes (250 mL)
- 3 oz goat cheese (85 g)
- 1/3 cup toasted sliced almonds (75 mL)
- 1/2 (2.8 oz/79 g) can French fried onions (1/2)
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Lemon Tea Dressing
- Combine all ingredients for dressing and mix well. Set aside.
Salmon Salad
- Brush potatoes, red pepper and salmon lightly with canola oil. Sprinkle with salt and pepper. Place vegetables and salmon on grill and cook for approximately 10 minutes on medium-high heat, or until done, turning once during cooking time. Do not overcook. (Timing will be affected by size and thickness of salmon and vegetables).
- Meanwhile, combine salad greens, artichokes and tomatoes in large bowl.
- Divide salad ingredients among four large plates. Divide sweet potato wedges, red pepper, goat cheese, almonds and onions over greens. Place one piece of cooked salmon on top of each salad plate. Drizzle with 2 Tbsp (30 mL) of dressing per serving . Serve immediately.
Super Salmon Salad
The secret to this salmon salad is in the lemon tea dressing made with black tea. What makes this salad “super” is its powerful mix of flavours such as marinated artichokes, sweet potato, goat cheese and sliced almonds. An appetizing salad that is a meal all on its own.
- Makes
- 4
Nutritional Analysis
- Serving Size
- 1/4 of recipe
- Servings
- 4
- Calories
- 605
- Total Fat
- 43.9 g
- Saturated Fat
- 9.8 g
- Cholesterol
- 57 mg
- Sodium
- 458 mg
- Carbohydrates
- 26.3 g
- Fiber
- 7.3 g
- Sugars
- 9.3 g
- Protein
- 27 g
- Potassium
- 1193 mg
