Creamy Corn and Salmon Salad
Servings
4Serving size
about 2 cups saladThis recipe can easily be multiplied and makes great leftovers (try them in tacos).
Ingredients
| 3 quart Water |
| 2 tsp.. White wine vinegar |
| 12 Ounces Fresh atlantic salmon |
| 2 tsp. Olive oil |
| 2 medium White onions (thinly sliced) |
| 2 medium ear Corn, sweet, yellow, raw (cut kernels from the cob) |
| 1/4 tsp., ground Dried tarragon |
| 3 tsp. Dijon mustard |
| 2 ounce Semisoft goat cheese |
| 1/4 tsp. Salt |
| 1/2 medium (approx 2-3/4 inch long, 2-1/2 dia.) Red bell peppers (diced) |
| 1/2 medium Yellow bell peppers (diced) |
| 1 medium Carrots, raw (peeled and thinly sliced crosswise) |
| 2 Tbsp. Fresh parsley (chopped) |
Instructions
Place the water and vinegar in a large skillet over high heat.
When the water begins to boil, reduce the heat to keep it just below a simmer and add the salmon.
Poach the salmon for 10 to 15 minutes depending on the thickness of the filet.
Remove the salmon to a plate, let cool, and then put in the refrigerator.
Rinse out the skillet, dry it, and place in the oven to heat for 5 minutes.
Add the olive oil and onion to the pan and return to the oven.
Roast the onions for 15 minutes. Stir occasionally.
Add the corn and tarragon. Cook for another 10 minutes. Stir occasionally.
While the onions are cooking, place the mustard, goat cheese and salt in a large mixing bowl.
After the corn is cooked, add it to the mixing bowl.
Fold together with the goat cheese and mustard until blended and the cheese has melted.
Refrigerate until chilled.
Flake the poached salmon into the mixing bowl, add the red and yellow peppers, the parsley, and the cashews and fold together.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Using goat cheese and another flavoring, like mustard, to make the dressing is a simple technique that can work for any salad. Try some tomato paste, sun dried tomato paste, or tapenade, for example. The goat cheese blends well with the mustard (in this case) to create a great creamy dressing.