Monday, March 14, 2011
This is a healthy salmon salad that is just delicious, and is the perfect meal for a weekday dinner that is both health and satisfying. Next time I make this, I might try adding some crunch string beans as well. The combination of the tangy fruits and avocado with the salmon, salad and dressing is scrumptious and the perfect after-work meal that doesn't take to long to prepare. The En papillotte method of preparing salmon results in a moist and delicious fish that is preferable to many other methods of preparation which dry out the salmon. It's also quite easy, as well.
Sasha's Salmon En Papillotte Salad
2 6-8 oz filets of salmon, skinned
mesculin field greens or other mixed greens
1 mango, peeled and diced
1/2 cup of sweet corn
juice of one lemon, plus 2 T lemon juice
zest of one lemon
1/4 cup fresh cilantro, diced
1/2 cup canola oil
3 T balsamic vinegar
First, season the salmon filets with salt and pepper. Combine the lemon juice and zest of one lemon in a mixing bowl. Use this to coat the salmon filets and wrap the seasoned salmon with the parchment paper. Fold in 2 sides of the parchment paper, then fold in the other sides so that all the edges meet at the top, then twist the edges together to seal. Take the packages of salmon and place in the oven and bake for about 15 minutes at 350.
Combine the lettuce, avocado, mango and corn into salad plates. Add the salmon. Top with a dressing made of canola oil, balsamic vinegar and the remaining lemon juice. Enjoy!