kima
06-24-2001, 05:11 PM
We had this for dinner last night. It was wonderful. The recipe is from a great cookbook HeartSmart Cooking for Family and Friends by Bonnie Stern
Roasted Salmon Salad Nicoise
4 Tbsp. olive oil, divided
1 bsp. chopped fresh rosemary
1/2 tsp. salt
1/2 tsp. pepper
2lb. baby potatoes, cleaned and halved
6 plum tomatoes, cut in wedges
2 heads garlic
1lb. asparagus, trimmed and peeled about 1 inch up stems (can substitute green/yellow beans or peppers)
2lb. salmon fillet, skin removed
1/3c. balsamic vinegar
2c. cooked wheat berries,rice or barley
2 tbsp. fresh tarragon
1 small bunch chives
1. In a small bowl combine 2Tbsp. oil, rosemary and s&p. Toss potatoes with half this mixture.
2. In a single layer, arrange tomato wedges skin side down on a parchment-lined baking sheet along with the potatoes. Cut top quarter off the heads of the garlic and wrap the garlic in foil.
3. Roast the potatoes, tomatoes and garlic in a preheated 400F oven for 40 mins. Then scatter the asparagus over the vegetables. Roast 15 mins. longer until potatoes and garlic are tender and asparagus is bright green.
4. Meanwhile, coat salmon with remaining oil/rosemary mixture. Place salmon on another lined baking sheet. About 20 mins. before the vegetables are ready place the salmon in the oven and roast 18-20 mins. or just until cooked through.
5. For dressing, in a medium bowl whisk vinegar with s&p.. Squeeze the roasted garlic into dressing. Whisk in remaining oil.
6. Combine a few tablespoons of dressing with the wheat berries.
7. Arrange 8c. salad greens on a platter. Top with wheat berries. Arrange the potaatoes down the center and tomatoes and asparagus along sides. With a large spatula place the salmon on top of the potatoes. Drizzle the remaining dressing over salad. Sprinkle with tarragon. Cut chives into 2inch pieces and sprinkle over top.
Serves 8
Oops- I forgot to include 8cups mixed salad greens in the ingredient list.
To cook wheat berries, place 3/4c. in a large saucepan with plenty of cold water. Bring to a boil and simmer gently for 1-1 1/2 hours. or until tender. Drain well. Can be done well ahead.
If anyone tries this let me know what you think!! http://www.cookinglight.com/bbs/smile.gif
Roasted Salmon Salad Nicoise
4 Tbsp. olive oil, divided
1 bsp. chopped fresh rosemary
1/2 tsp. salt
1/2 tsp. pepper
2lb. baby potatoes, cleaned and halved
6 plum tomatoes, cut in wedges
2 heads garlic
1lb. asparagus, trimmed and peeled about 1 inch up stems (can substitute green/yellow beans or peppers)
2lb. salmon fillet, skin removed
1/3c. balsamic vinegar
2c. cooked wheat berries,rice or barley
2 tbsp. fresh tarragon
1 small bunch chives
1. In a small bowl combine 2Tbsp. oil, rosemary and s&p. Toss potatoes with half this mixture.
2. In a single layer, arrange tomato wedges skin side down on a parchment-lined baking sheet along with the potatoes. Cut top quarter off the heads of the garlic and wrap the garlic in foil.
3. Roast the potatoes, tomatoes and garlic in a preheated 400F oven for 40 mins. Then scatter the asparagus over the vegetables. Roast 15 mins. longer until potatoes and garlic are tender and asparagus is bright green.
4. Meanwhile, coat salmon with remaining oil/rosemary mixture. Place salmon on another lined baking sheet. About 20 mins. before the vegetables are ready place the salmon in the oven and roast 18-20 mins. or just until cooked through.
5. For dressing, in a medium bowl whisk vinegar with s&p.. Squeeze the roasted garlic into dressing. Whisk in remaining oil.
6. Combine a few tablespoons of dressing with the wheat berries.
7. Arrange 8c. salad greens on a platter. Top with wheat berries. Arrange the potaatoes down the center and tomatoes and asparagus along sides. With a large spatula place the salmon on top of the potatoes. Drizzle the remaining dressing over salad. Sprinkle with tarragon. Cut chives into 2inch pieces and sprinkle over top.
Serves 8
Oops- I forgot to include 8cups mixed salad greens in the ingredient list.
To cook wheat berries, place 3/4c. in a large saucepan with plenty of cold water. Bring to a boil and simmer gently for 1-1 1/2 hours. or until tender. Drain well. Can be done well ahead.
If anyone tries this let me know what you think!! http://www.cookinglight.com/bbs/smile.gif