Spring Recipes

Posted on 08. Sep, 2009 by Ellen in Canola Recipes

With spring eventually coming, what better way to think about your vitamins and calories then creating some great delicious salads? Chinweoke mentioned how to get your vitamins in food and vegetables are loaded with them. By adding a little bit of fat, like a heart healthy canola oil, to your vegetables it helps the absorption of the fat soluble A, D, E and K vitamins.

I love grilling, or I love it when my husband grills. It just tastes somehow better off of the BBQ. The Super Salmon Salad can be made on the grill or in the oven. A great tip for oiling the grill, is to roll up a ball of tin foil, dip or spray canola oil on it and using long BBQ tongs to hold the tin foil, rub the hot grill with the canola oiled tin foil.

The Super Salmon Salad was featured on the Great Tastes of Manitoba cooking show. You still can enter the Kitchen Aid contest. It is on until May 16, 2009, the last show of the season. Watch the show and write or email in to enter the contest.

The salad can be served as a main course or use smaller portions for nice lunch. It is a great recipe for entertaining. The Super Salmon Salad will be featured in the Great Tastes of Manitoba Cookbook this fall. Watch for more details later this summer on the launch of the book and where to pick it up.

Super Salmon Salad Recipe

Lemon Tea Dressing

1/2 cup canola oil 125 mL
2 Tbsp lemon juice 30 mL
1/3 cup very strong brewed black tea 75 mL
2 tsp honey 10 mL
salt and pepper to taste

Combine all ingredients for dressing and mix well. Set aside.

Salmon Salad

1 large sweet potato, cut into 3 inch wedges 1
1 large red pepper, cut into large strips 1
12 oz fresh skinned, boned salmon fillet cut into 4 pieces 340 g
canola oil
salt and pepper
2-10 oz bags of mixed salad greens, rinsed in water and drained 2 -284 g
1 -5.8 oz jar marinated artichoke 1-170 mL
1 cup grape tomatoes 250 mL
3 oz goat cheese 85 g
1/3 cup toasted sliced almonds 75 mL
1/2 (2.8) oz can French fried onions 1/2 (79) g

Brush potatoes, red pepper and salmon lightly with canola oil. Sprinkle with salt and pepper. Place vegetables and salmon on grill and cook for approximately 10 minutes on medium high heat, or until done, turning once during cooking time. Do not overcook. (Timing will be affected by size and thickness of salmon and vegetables).

Meanwhile, combine salad greens, artichokes and tomatoes in large bowl. Pour dressing over top and toss lightly.Divide salad ingredients among four large plates. Divide sweet potato wedges, red pepper, goat cheese, almonds and onions over greens. Place one piece of cooked salmon on top of each salad plate. Drizzle with extra dressing if desired. Serve immediately.

Eat Well… Ellen

Ellen

Ellen is two things: bossy and a foodie. She loves to tell everyone why they should cook with canola oil by indulging in her love of cooking and teaching.

Tags: canola, recipes, salmon, spring food, Super Foods