RECIPE: GRILLED SALMON & ROASTED SQUASH SALAD
November 23, 2016
Provided by the Lobster Place/ Cull&Pistol Test Kitchen
The use of raw fall and winter vegetables in this salad makes this dish both healthy and unique. It is also a great reason to visit your local farmers market to see what ingredients thrive in the different seasons.
- 1 lb. salmon filet (farmed or wild), skin off, bones removed
- 1 each delicate squash, halved, seeds removed and cut into ½ inch half moons
- 8 ounces of cleaned baby Arugula
- 8 ounces of thoroughly washed chicory (chicory tends to be sold really sandy so its important to wash thoroughly)
- 4 ounces toasted pumpkin seeds
- 4 ounces shaves aged Gouda cheese
- 4 ounces lemon vinaigrette
For the lemon vinaigrette:
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ cup lemon juice
- 1 cup olive oil
- 1 teaspoon salt
Preheat the oven to 450 degrees. Lay out the half moon delicate squash on a parchment paper lined baking sheet in one even layer. Drizzle with EVOO and season with salt and pepper. Roast in the oven for 12-15 mins until tender. Let cool completely.
Season the salmon filet with salt, and place on hot grill. Cook for about 3 minutes, and then flip over using metal spatula. Cook for another 3 minutes, and remove fish from grill, unto a plate and let stand at room temperature for 5 minutes. Use your fingers to ‘flake” the salmon apart and reserve for later.
Mix all remaining salad ingredients in a large bowl and reserve. For the lemon vinaigrette, combine all ingredients in a bowl and whisk together until emulsified. Season the salad greens with some salt and drizzle the lemon vinaigrette over the salad as desired. Divide the salad into 4 bowls for serving, and garnish each with the grilled salmon flakes.
Chef’s Tip: If you don’t have a grill, you can also poach the salmon filet in a quick bouillon with 2 quarts of water, 1 lemon cut in half, 1 rib of celery, 2 bay leaves, 1 carrot cut in half, 1 teaspoon of cayenne pepper, and 1 tablespoon of salt. Bring all ingredients (except the salmon) to a simmer, then gently add the salmon and poach for about 6 minutes on low heat.