Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Marinated Vegetable Salad With Salmon

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 4
Category
Fish and Seafood
Salads
Course
Salads
Preparation Method
Steam
Sources
Best Recipes from New England Inns

This Marinated Vegetable Salad With Salmon dish is a trifecta of dishes—attractive, healthy, and delicious! It’s the overnight marinate for the vegetables that makes it extra special. 

The oily flesh of salmon stands up well to being grilled or broiled and the marinaded vegetables are the perfect accompaniment. 

Ingredients
4 stalks celery, sliced
3 carrots, sliced
2 zucchini, sliced
2 cups broccoli florets
crisp salad greens
1 pound cooked salmon

Instructions

Steam celery, carrots, zucchini, and broccoli for 3 minutes, or until crisp-tender. Place vegetables in a 3-quart casserole dish.

Dressing

Ingredients
1/2 cup vegetable oil
1/4 cup finely diced onion
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon dried dill
1 teaspoon yellow mustard
1/2 teaspoon salt
1 clove garlic, minced

Instructions

In a small bowl or in a container with a lid, combine all dressing ingredients. Whisk or shake to blend.

Pour dressing over steamed vegetables. Refrigerate for at least 1 hour or overnight.

To assemble: Place salad greens on a platter. Top with salmon. (Salmon can be warm, room temperature, or chilled.) Arrange marinated vegetables around salmon and pour any remaining dressing over them.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments