It’s a rare day when you can make others jealous with a salad. Then again, there’s certainly nothing ordinary about this particular recipe. A mere distant cousin of the traditional, unimpressive heap of iceberg lettuce that constitutes most salads, it offers a refreshing twist on the idea of getting your vegetables. Quiet the alluring call of the drive-through window and redefine how you think about salad for lunch with this healthy, filling, and yes, delicious, salmon salad.

Salmon:

2 salmon filets

Marinade:

Combine all ingredients to make the marinade. Place salmon filets side by side in a glass baking dish and pour the marinade over top, making sure to cover the fish. Set the salmon aside and allow it to marinade for about 15 minutes before baking.

Pre-heat the oven to 450 degrees F and allow the salmon to cook for about 12 minutes. Remove from oven and let cool (don’t forget to remove the skin before serving).

Salad:

Boil the potatoes in well-salted water until fork tender. Allow to cool, and cut into cubes. Toss with 3 tbsp. of dressing (recipe below), parsley, and salt and pepper to taste.

Place the red bell pepper under the broiler with the skin facing up until the top side is charred. Immediately after removing the peppers from the oven, transfer them to a plastic bag and seal it (the steam will make it easier to remove the skins). Remove the skin, place the peppers back into the same bag with olive oil, salt, and pepper. Shake well to coat.

Dressing:

Whisk together all ingredients. Toss the lettuce with dressing, arrange the veggies, potatoes, and salmon on top, and enjoy!

Yield: 2 servings

-Paige (EPC)

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