Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat." -Eric Ripert

The refrigerator light goes on...

This is a simple technique that can work for any salad – using the goat cheese and another flavoring like the mustard to make the dressing. You could try some tomato paste, sun dried tomato paste, or tapenade, for example. The goat cheese blends well with the mustard (in this case) to create a great creamy dressing.


Coumadin Safe Creamy Corn and Salmon Salad

Servings: 4 | Serving size: about 2 cups salad

Cooking time: 45 minutes (does not include chilling time)

This recipe can easily be multiplied and makes great leftovers (try them in tacos).

Creamy Corn and Salmon Salad recipe from Dr. Gourmet


  • 3 quarts water
  • 2 tsp. white wine vinegar
  • 12 ounces salmon filets
  • 2 tsp. olive oil
  • 2 medium onion (thinly sliced)
  • 2 ears corn (cut kernels from the cob)
  • 1/4 tsp. dried tarragon
  • 3 tsp. Dijon mustard
  • 2 ounces goat cheese
  • 1/4 tsp. salt
  • 1/2 medium red bell pepper (diced)
  • 1/2 medium yellow bell pepper (diced)
  • 1 medium carrot (sliced thinly crosswise)

Preheat the oven to 375°F.

Place the water and vinegar in a large skillet over high heat.

When the water begins to boil, reduce the heat to keep it just below a simmer and add the salmon.

Poach the salmon for 10 to 15 minutes depending on the thickness of the filet.

Remove the salmon to a plate, let cool, and then put in the refrigerator.

Rinse out the skillet, dry it, and place in the oven to heat for 5 minutes.

Add the olive oil and onion to the pan and return to the oven.

Roast the onions for 15 minutes. Stir occasionally.

Add the corn and tarragon. Cook for another 10 minutes. Stir occasionally.

While the onions are cooking, place the mustard, goat cheese and salt in a large mixing bowl.

After the corn is cooked, add it to the mixing bowl.

Fold together with the goat cheese and mustard until blended and the cheese has melted.

Refrigerate until chilled.

Flake the poached salmon into the mixing bowl, add the red and yellow peppers and the carrots, and fold together.


Nutrition Facts

Serving size: about 2 cups salad

Servings: 4

Amount Per Serving

Calories 290 Calories from Fat 117
% Daily Value
Total Fat 13g 17%
    Saturated Fat 4.5g 22%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 60mg 19%
Sodium 310mg 14%
Total Carbohydrates 22g 8%
    Dietary Fiber 3g 12%
    Sugars 8g
Protein 24g
Vitamin A 29% Vitamin C 86%
Calcium 6% Iron 9%
Vitamin K 6mcg Potassium 800mg