Redmond’s Salmon Salad

Ingredients:

2 salmon fillets
1 ounce of white wine
2 ounces of water
½ teaspoon of chervil
½ teaspoon of cilantro
2 shallots sliced
1 clove of garlic thinly sliced
1 ounce of olives – Greek or black
1 cup of fennel
1 cup of bok choy
1 cup of cold slaw mix
4 ounces of artichoke hearts
2 ounces of avocado oil
2 tablespoons of red wine
1 teaspoon of balsamic vinegar
Black pepper to taste
¼ teaspoon of ginger
2 ounces of feta cheese
3 tablespoons of chopped walnuts


Directions: Redmond’s Salmon Salad is made using poached salmon. We usually make it ahead of time, but you can also make it right before your serving dinner, by getting out a sauce pan, and tossing in the spices, shallots, wine, balsamic vinegar and water. Let it simmer for a few minutes over a low to medium flame and then add in the salmon steaks in. Place a cover on the pan, and let the fish cook all the way through, it shouldn’t take more than five minutes of so.

We usually make enough for two meals – one that’s served hot with a nice grain, veggies and a salad, and then enough for another the next day to prepare this cold salad on the fly. To make Redmond’s Salmon Salad break up two salmon fillets, and toss them into a bowl along with the cold slaw mix, shallots, olives, fennel, bok choy, and artichoke hearts. Mix well but be gentle.

Then make the dressing combine the garlic, chervil, avocado oil, balsamic vinegar, red wine, ginger and black pepper in a bowl – and whisk them together. Then pour the mixture into a bottle, and place it in the refrigerator. When you’re ready to serve the salad, top with the cheese and walnut bits, and then drizzle on some of the dressing. Also you can omit the avocado and make a creamy sauce my using Greek yogurt instead.

Additional Information: Redmond’s Salmon Salad makes a great meal all by itself, especially in the spring or summer, when you want something very cooling but filling. The veggies provide lots of vitamins and minerals, as well as omega fatty acids, which come from the walnuts. Each serving contains 24 grams of protein, 15 grams of fiber and 310 calories. This dish is perfect for when were doing some of our best abdominal workouts, because the fiber keeps hunger down, and protein builds muscle and promotes energy levels.