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.
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
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.
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).
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 carrots, and fold together.
Serving size: about 2 cups salad
|Calories 290||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||19%|
|Saturated Fat 4.5g||22%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 22g||8%|
|Dietary Fiber 3g||12%|
|Vitamin A 30%||Vitamin C 89%|
|Calcium 6%||Iron 10%|
|Vitamin K 40mcg||Potassium 900mg|