Sample recipe

Salmon Salad with Creamy Tarragon Dressing

Chilled broiled Salmon on Salad Greens with Asparagus, New Potatoes and Tomatoes served with a Tarragon Dijon Vinaigrette

SERVINGS 4
  • RECIPE SOURCE Special Diet Recipes #34 United States Personal Chef Association Copyright 1995-2001

Ingredients

  • 8 cup(s) salad greens washed & chilled
  • 16 asparagus spear, frozen (cooked & chilled)
  • 8 small new potato cooked & chilled
  • 2 ripe
  • 2 6 oz. Salmon steak (or fillets)
  • 1/2 cup(s) parsley, fresh
  • 1/2 tablespoon(s) white wine vinegar
  • 1/2 teaspoon(s) Dijon mustard
  • 1/4 cup(s) green onion chopped
  • 1/4 teaspoon(s) tarragon, dried
  • 1/8 cup(s) yogurt, lowfat plain
  • 1/8 cup(s) mayonnaise, lowfat
  • salt and pepper to taste

Cooking Instructions

* Note: Can substitute 2 cups of Green Beans

Salad: Store salad items, separately, in refrigerator, except for the tomatoes, which should be stored at room temperature.

Dressing: Combine parsley, vinegar, Dijon, onions, tarragon, yogurt and mayonnaise in a food processor or blender and whirl until pureed. Add salt and pepper to taste. Place in container and store in refrigerator.

Fish: Prepare for broiler: lightly oil and salt and pepper salmon. Store on a plate, covered with plastic wrap in the refrigerator.

Containers: Containers for all vegetables and Customer Plate

Serving Instructions

Cooking and heating instructions: Broil salmon. Cool to room temperature, about 10 minutes.
Assembly: Place salad greens, asparagus (or green beans), potatoes, and tomato (cut into wedges), on plates. Place salmon in center and drizzle with dressing.