Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users. Use the Coumadin Safe Creamy Corn and Salmon Salad recipe instead.

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...

Using goat cheese and another flavoring, like mustard, to make the dressing is a simple technique that can work for any salad. 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.


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).

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)
2 Tbsp. parsley (chopped)
4 ounces raw cashews (coarsely chopped)

Creamy Corn and Salmon Salad recipe from Dr. Gourmet

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, the parsley, and the cashews and fold together.


Nutrition Facts

Serving size: about 2 cups salad

Servings: 4

Amount Per Serving

Calories 425 Calories from Fat 207
% Daily Value
Total Fat 23g 35%
    Saturated Fat 6g 30%
    Monounsaturated Fat 11g
    Trans Fat 0g
Cholesterol 46mg 15%
Sodium 512mg 21%
Total Carbohydrates 31g 10%
    Dietary Fiber 4g 16%
    Sugars 10g
Protein 29g
Vitamin A 25% Vitamin C 130%
Calcium 6% Iron 20%
Vitamin K 44mcg Potassium 893mg