Salad Days: Cafe Rani's Salmon Salad
by Sarah Eddington
Often considered the healthiest fish, salmon is low in calories and saturated fats and high in omega-3 essential fatty acids. It can be prepared in a variety of ways, but Cafe Rani (2917 Magazine St., 895-2500; www.caferanimagazine.com) makes it the centerpiece of one of its fresh salads. Chef/manager Michael Yates says the popular salad is a light summer dish that can easily be made at home.
Cafe Rani's Salmon Salad
Serves 1
Salad:
2 cups field greens
4 oz. diced tomatoes
3 oz. haricots verts (green string beans)
3 oz. mung bean sprouts
2 oz. feta cheese
4 oz. balsamic vinaigrette
4 oz. piece of marinated salmon, cooked to medium doneness
Vinaigrette:
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon minced shallot
1 teaspoon hot pepper sauce
3/4 teaspoon salt
1 cup cold-pressed extra virgin olive oil
Freshly ground black pepper
Marinade:
4 oz. balsamic vinegar
4 oz. sesame oil
4 oz. tamari (wheat-free soy sauce)
Directions:
Marinate the salmon for at least 30 minutes.
Cook the green beans in a pot of salted boiling water for 2 to 3 minutes or until it is al dente (cooked but still crisp when you bite it).
Heat a medium saute pan and sear the salmon on both sides for about 3 minutes per side, depending on the thickness of the salmon and your preferred doneness.
Place the greens in a salad bowl and top with the tomatoes and haricots verts. Place the salmon on the salad and top with sprouts and feta, then drizzle with vinaigrette.
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