Green Goddess Grilled Salmon Salad Recipe - Cooking Index
Green Goddess Grilled Salmon Salad Recipe - Cooking Index
Green goddess is a classic American dressing created in the 1920s to honor an actor who was at the time performing in a play called, what else, "Green Goddess." Here the dressing is brought back to life in an elegantly simple salad with grilled salmon.
Type: Fish| 6 cups | 660g / 23oz | Cut-up romaine and iceberg lettuce mix - washed, well-dried |
| 1/2 cup | 118ml | Finely-shredded red cabbage |
| 1/4 cup | 27g / 1oz | Coarsely-grated carrot |
| 12 | Cucumber | |
| 12 | Tomato wedges | |
| 12 | Pitted ripe black olives | |
| 1 lb | 454g / 16oz | Skinless boneless salmon fillet - cut 4 pieces |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 | Lemon wedges | |
| Green Goddess Salad Dressing | ||
| 2 tablespoons | 30ml | Cider vinegar |
| 1 tablespoon | 15ml | Lemon juice |
| 1 teaspoon | 5ml | Dry tarragon leaves |
| 1/2 teaspoon | 2.5ml | Minced or pressed garlic |
| 2 tablespoons | 30ml | Minced white onion |
| 1/4 cup | 23g / 0.8oz | Minced parsley |
| 2 teaspoons | 10ml | Minced anchovy fillets - (to 3 tspns) |
| 1/2 cup | 118ml | Mayonnaise |
| 1/4 cup | 59ml | Sour cream |
To make the dressing: In a blender combine all the ingredients except the mayonnaise and sour cream. Blend until the parsley is pureed and the mixture is smooth. Spoon the parsley mixture into a medium bowl and whisk in the mayonnaise and sour cream until smooth. Refrigerate until needed.
Heat the barbecue grill until the coals glow red with white ash around the edge.
In a large bowl toss the lettuce with the red cabbage and carrot. Divide the salad among 4 chilled dinner plates. Arrange the cucumber, tomato and olives around the lettuce.
Put the salmon pieces on the heated grill and season with salt and pepper as desired. Cook the salmon until well marked, about 2 minutes, then turn and continue cooking until the fish is just cooked and still moist, 2 to 3 minutes longer. Cooking time will vary with the thickness of the fillet.
Put the grilled salmon on top of the salads and top each piece with 1 tablespoon of the Green Goddess dressing. Garnish each plate with a lemon wedge and pass extra dressing alongside.
This recipe yields 4 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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