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Warm Salmon Salad with Ginger Vinaigrette

Serves: 6
Cooking Time: 30 min

Ingredients

  • 6 (4 oz) salmon fillets
  • 1 1/2 teaspoon cumin
  • 14 oz (1 can) Manischewitz® Vegetable Broth
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon dry mustard
  • 1 teaspoon prepared horseradish
  • 1/2 cup white balsamic vinegar
  • 1/4 teaspoon sesame oil
  • 2 teaspoon soy sauce
  • 1/4 cup sliced green onions
  • 1/4 cup tomato juice
  • 1/4 cup cornstarch
  • 1 garlic clove, minced
  • 6 cups wild greens, rinsed and dried
  • 1/2 cup sliced mushrooms
  • 1/2 cup sliced cucumbers
  • 1/2 cup diced tomatoes
Preparation:
  1. Heat oven to 350 degrees F.
  2. Season salmon with cumin; sear fillets in a skillet over medium high heat; finish cooking in oven until internal temperature reaches 135 degrees F.
  3. Make dressing: combine broth and next ten ingredients (ginger through garlic); bring to a rapid boil stirring constantly; remove from heat and keep warm.
  4. Divide greens, mushrooms, cucumbers and tomatoes evenly among 6 serving plates; top each with a salmon fillet.
  5. Serve warm vinaigrette on side.

 

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Nutrition Information

  • We apologize, but at this time we do not have the nutritional information for this recipe.