Salmon Fruit Salad with Raspberry Dressing
Today’s light Salmon salad recipe features the fresh flavors of fruits, herbs, and spices.
Fruits and herbs provide a setting perfect in which to present succulent wild salmon cooked by poaching: the lightest, most fool-proof method.
All of the fruits and herbs are rich in beneficial antioxidant compounds, and some research suggests that cilantro can help the body detoxify heavy metals.
Poached Salmon Fruit Salad with Raspberry Dressing
4 (6 oz each) wild Alaska Salmon fillet portions
2 cups white wine, low-sodium vegetable broth, or low-sodium, low-fat chicken broth
2 cups clam juice or fish stock
1 lemon, quartered
2 sprigs mint or parsley
1/2 cup mesclun salad greens or baby spinach
2 cups fresh pineapple cubes, well drained
‒1/3 cups fresh organic raspberries
2 kiwis, peeled and sliced (or watermelon, large dice)
Few sprigs of cilantro (coriander) leaves, chopped
- In a medium skillet or poacher, bring to a boil the wine, clam juice, lemon and mint sprigs. Add the salmon, reduce to a simmer, cover, and cook for 8‒10 minutes until cooked through. Remove salmon from poaching liquid. Cool to room temperature.
- Arrange salad greens on each of four large dinner plates. Arrange salmon, pineapple, raspberries, and kiwi on the greens. Drizzle with Raspberry-Balsamic Dressing and sprinkle with chopped cilantro.
Raspberry Balsamic Dressing
1/2 cup frozen organic raspberries, thawed and pureed
1/4 cup balsamic vinegar
3 tablespoons organic extra virgin olive or macadamia nut oil
3 tablespoons shallots, minced
3 tablespoons fresh mint leaves, chopped
1 tablespoons raw honey
1/2 teaspoon kosher sea salt
1/8 teaspoon organic black pepper
Water, to thin dressing if needed
- In a small bowl, whisk together the raspberries, balsamic vinegar, olive oil, shallots, mint leaves, honey, salt, and pepper.
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