Mustard-Dill Salmon Salad with Balsamic Vinaigrette
This delicious salad recipe is originally from Karl Strauss Brewery!
Foto: RecipeGirl
Ingredients
- ¾ cup Dijon mustard
- 3 tablespoons granulated white sugar
- 2 tablespoons chopped fresh dill
- 2 tablespoons extra virgin olive oil
- salt and pepper, ( to taste)
- ¼ cup balsamic vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon granulated white sugar
- ½ teaspoon minced shallot
- ¼ teaspoon minced garlic
- ¼ cup extra virgin olive oil
- salt and pepper, (to taste)
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh parsley
- 4 fillets (about 1½ pounds) salmon
- 4 large handfuls baby lettuce leaves
- 4 tablespoons capers
- 4 tablespoons finely diced red onion
- 4 tablespoons seeded and finely diced tomato
Steps
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Preheat the oven to 400°F.
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In a medium bowl, combine the mustard dill sauce ingredients and whisk together well. Season with salt and pepper; refrigerate until ready to use.
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Rinse and dry the salmon fillets. Place the fillets in a pan sprayed with nonstick spray, or in a foil-made pan. Drizzle the salmon with 4 tablespoons of the mustard sauce. Bake 10 to 12 minutes, or until cooked through.
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In a separate bowl, combine the vinegar, Dijon, sugar, shallot and garlic; mix well. While mixing, slowly add the olive oil. Season with salt and pepper, and mix in the fresh herbs. Cover and set aside until ready to use.
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In a large bowl, toss the lettuce with the vinaigrette. Use just enough vinaigrette to coat the lettuce with the dressing.
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Assemble the salads by placing some of the greens in each of 4 bowls. Place the salmon on top of the lettuce. Drizzle mustard sauce onto each fillet. Sprinkle capers, onion and tomato over the salad, and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (5% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| Dijon mustard | 0.75 cup | - | - |
| granulated white sugar | 3 tablespoons | - | - |
| chopped fresh dill | 2 tablespoons | - | - |
| extra virgin olive oil | 2 tablespoons | - | - |
| salt and pepper | - | - | - |
| balsamic vinegar | 0.25 cup | - | - |
| Dijon mustard | 0.5 teaspoon | - | - |
| granulated white sugar | 0.5 teaspoon | - | - |
| minced shallot | 0.5 teaspoon | - | - |
| minced garlic | 0.25 teaspoon | - | - |
| extra virgin olive oil | 0.25 cup | - | - |
| salt and pepper | - | - | - |
| chopped fresh basil | 1 teaspoon | - | - |
| chopped fresh thyme | 1 teaspoon | - | - |
| chopped fresh parsley | 1 teaspoon | - | - |
| fillets | 4 | - | - |
| handfuls baby lettuce leaves | 4 large | - | - |
| capers | 4 tablespoons | - | - |
| finely diced red onion | 4 tablespoons | - | - |
| seeded and finely diced tomato | 4 tablespoons | Rp 12.000/kg | Rp 4.800 |
*Estimated market prices, may vary by region
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