Fall Salmon Salad - Love of Food

Fall Salmon Salad

Kale, arugula, spinach, tomatoes, squash and Brussels sprouts with herb baked salmon drizzled with honey lemon dressing.

By: Haleesha Weerasinghe - CANADA, Global Chef

Prep Time: 4 hours
Cook Time: 35 to 40 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Herb Baked Salmon:
8 oz wild salmon fillets, cut into 2-ounce portions or 4 equal size pieces
½ cup canola oil
2 Tablespoons fresh thyme leaves
2 Tablespoons chopped fresh Italian parsley leaves
1 teaspoon Kosher salt
1 teaspoon ground black pepper

Roasted Butternut Squash with Cinnamon:
2 ½ cups peeled, seeded and diced butternut squash
1 Tablespoon canola oil
1 ½ teaspoons packed light brown sugar
½ teaspoon ground cinnamon
1/8 teaspoon Kosher salt
1/8 teaspoon ground black pepper

Roasted Brussels Sprouts:
1-pound fresh Brussels sprouts, cut in half
2 Tablespoons canola oil
1/8 teaspoon True Lemon Juice Crystals
¼ teaspoon crushed red pepper flakes
½ teaspoon Kosher salt

Honey Lemon Dressing:
3 Tablespoons lemon juice
1 Tablespoon honey
¼ cup canola oil
1 ½ teaspoons Dijon mustard
1/8 teaspoon Kosher salt
1/16 teaspoon ground black Pepper

Fall Salmon Salad:
2 cups baby kale
2 cups baby arugula
8 cups fresh baby spinach
12 whole red grape tomatoes
½ cup sweetened dried cranberries
¼ cup shelled sunflower seeds

Allergens:

Fish, Mustard

Nutritional Information

Directions:

To Prepare Herb Baked Salmon: Cut fillets into 4 equal size pieces. In a stainless-steel bowl, combine oil, thyme, parsley, salt and pepper. Mix well for marinade. Add salmon pieces. Combine to evenly coat. Cover with plastic wrap. Place in refrigerator for at least 4 hours to marinate. Drain and discard excess when ready to bake. Coat a sheet pan with cooking oil spray. Place marinated salmon on the sheet pan. Bake in a preheated 350-degree Fahrenheit oven for 10 to 12 minutes or until flaky and cooked through. Remove from heat.
To Prepare Roasted Butternut Squash with Cinnamon: In a stainless-steel bowl, combine squash and oil. Toss until evenly coated. Add sugar, cinnamon, salt and pepper. Mix well. Coat a sheet pan with cooking oil spray. Arrange squash in single layer on the sheet pan. Do not overcrowd. Roast in a preheated 350-degree Fahrenheit oven for 25 to 30 minutes or until softened and lightly golden. Remove from heat and allow to cool.
To Prepare Roasted Brussels Sprouts: In a stainless-steel bowl, combine Brussels sprouts, oil, True Lemon juice crystals, red pepper flakes and salt. Toss to evenly coat. Coat a sheet pan with cooking oil spray. Arrange sprouts on the sheet pan in a single layer. Do not overcrowd. Roast in a preheated 450-degree Fahrenheit oven for 10 minutes or until softened and lightly golden. Remove from heat and allow to cool.
To Prepare Honey Lemon Dressing: In a stainless-steel bowl, combine all ingredients. Whisk until well-blended. Cover and place in refrigerator until ready to use.
To Prepare Fall Salmon Salad: In a stainless-steel bowl, combine baby kale, baby arugula and baby spinach. Toss gently to evenly distribute. Add roasted butternut squash and roasted Brussels sprouts to the greens. Toss until well combined and evenly distributed. Divide salad into 4 servings, placing 1 portion onto center of each plate. Place 1 grape tomato at 3 o’clock, 6 o’clock and 9 o’clock. Evenly scatter 2 Tablespoons dried cranberries and 1 Tablespoon sunflower seeds over greens. Place 1 piece of hot salmon in center of each salad. Drizzle 2 Tablespoons honey lemon dressing over top of each salad. Enjoy immediately!