Roasted Salmon + Pea Shoot Salad Platter

Serves 4
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In this new yummy salad, roasted and cooled salmon is gently mixed with a platter of pea shoots, sliced cucumber, diced avocado, white beans and slivered red cabbage. The dressing is a simple lemon herb vinaigrette. The platter looks beautiful and makes the perfect lunch or dinner for company. Don't miss making this one!

1 to 1 1/2 pounds fresh salmon
1 cup white cannelloni beans, rinsed (I recommend Goya beans)
4 cups pea shoot greens, rinsed and spun dry
1 cup thinly sliced red cabbage or radicchio
1 yellow pepper, skin peeled, cut into strips or small dice
1 large or English cucumber, peeled, cut in half lengthwise, seeded and diced (about 2 cups)
1 carrot, peeled and shredded
1/2 small red onion, sliced razor thin
1 just ripe avocado

Fresh Lemon Vinaigrette:
4 tablespoons fresh lemon juice
1 teaspoon honey or maple syrup
2 teaspoons Dijon mustard
1/2 cup olive oil
1 clove garlic, minced
1 tablespoon fresh dill (or 1 teaspoon dried oregano)
1 tablespoon fresh parsley or basil
Salt and freshly ground pepper

  1. Preheat oven to 400 degrees. Line a rimmed cookie sheet with parchment paper (if you have it) and place salmon on top. Sprinkle with salt and a film of olive oil. Depending on thickness, bake for 18-20 minutes, or until cooked through, and then cooled. When cooled, remove any skin and dark parts underneath, and break gently into chunks.
  2. Place the pea shoots in a large, wide bowl or platter, with enough room to show off the toppings. Gently mix in the white beans, red cabbage or radicchio, yellow pepper, cucumber, carrot, and red onion.
  1. Make the dressing by whisking together the lemon juice, honey, Dijon garlic, herbs, olive oil, salt and pepper in a mason jar. Pass the dressing at the table and let each guest spoon or pour on their own. Shake well.
  2. Just before serving, gently mix the salmon into the salad. Top with the diced avocado.


Recipe by Catherine Walthers
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