Pretty salad perfect for springMarch 27th, 2013 at 10:07 am by Joy Walczak under Uncategorized
The sun is out and spring is here! Out with the heavy casseroles and all-day stews and in with the light, crisp taste of a new season for fresh eating. I recently met up with registered dietitian and author David Grotto who wrote the “The 10 Best Foods You Can Eat” and one of them on his list is salmon, which inspired me to share a favorite recipe, perfect for healthy eating and colorful, flavorful Easter fare.
Give this one a try for your next gathering or quick meal with your family. It’s from the “Weeknights with Giada” cookbook by Giada DeLaurentiis. Enjoy!
Roasted salmon, snap pea and cucumber salad
1 pound sugar snap peas, trimmed
2 small Persian cucumbers, unpeeled, thinly sliced
1 cup (about 1/2 pint) cherry or grape tomatoes, halved
1/4 cup chopped fresh dill
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice (about 1 large lemon)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 14.75 ounce can of boneless, skinless pink salmon, drained
Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, 1 to 2 minutes. You can also steam them for about 2 minutes instead. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and put in a salad bowl. Add the cucumbers, tomatoes, and chill, dill. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt, and pepper until smooth. Using a fork, flake the salmon into 3/4-inch pieces and add to the salad bowl. Pour the dressing over the salad and toss until coated.