JGG's Salmon Salad in a Garlic-Honey Vingarettee

JGG's Salmon Salad in a Garlic-Honey Vingarettee Ingredients

-- Salad --	3 tablespoons Capers
1/2 Small red bell pepper Julianned	2 tablespoons Garlic Cloves minced
1/2 Small yellow or orange bell pepper Julianned	1 tablespoon Dry mustard
4 ounces small purple potatoes	1 tablespoon Fresh ginger minced
4 ounces Small red potatoes cut in half	Salt & pepper to taste
5 ounces Contential salad
4 ounces White mushroom sliced	2 pds Salmon diced into 2" pieces
4 ounces Asparagus cut into 2" pieces	2 tablespoon Olive oil
4 ounces Feta cheese	2 tablespoon Unsalted butter
1/3 cup Carrot shredded	-- HEADING --
1/2 small red onion sliced very thin	-- Salad Dressing --
1/3 cup Pinenuts roasted	3/4 cups Canola Oil
1/3 cup Pecans roasted	1/4 cups Balsamic Vinegar
1/3 cup Dried cranberries	2 tbs Honey
	1 tbs Shallot minced
--Cooking Sauce for Salmon --	1 1/2 tsps Garlic powder
3/4 cup Honey	-- HEADING --
1/4 cup Shallots minced
4 tablespoons Fresh Sage minced

Instructions for JGG's Salmon Salad in a Garlic-Honey Vingarettee

The Cooking sauce:
combine all the ingredients and let rest at least one hour (better if you make it the night before).

The salad:
In a sauce pan boil the asparagus in a salted water for 2 minutes or till tender and crisp. remove with a slotted spoon and put immediately in a bowl filled with ice water to stop the cooking proccess, when cooled down drain and pat dry with a paper towl. In the same water that the asparagus cooked, boil the potatoes till tender, aproxately 9 - 12 minute . Drain and rinse under cool water to stop the cooking process. In a large salad bowl combine the asparagus, potatoes, and the rest of the salad ingredients pour in the salad dressing to coat and toss.

The salad dressing:
Mix all ingredients well and let stand for at least 1/2 hour. shake or mix vigorously before adding to salad.

Salmon:
Heat the wok till very hot, and in butter and olive oi stir till butter is completely melted. add the cooking sauce and stir constantly for 10 seconds. Add the salmon and stir fry for no more then 2 to 3 minutes!! Salmon will continue to cook even after you turn off the flame off, and the worse thing you can do is dry out the salmon!!

Plate salad and top with cooked salmon and serve immediately.

(The Salmon can be cooked ahead of time and served cold, I like it either way, but my prefrence is hot.)



Main Ingredient: SalmonCuisine: American

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