 |
| I have been making lots of salads now that my lettuce is ready. Copper River salmon is available at my fish market too. |
William Sonoma makes an excellent Potlatch seasoning which I rub all over the fish.
For the dressing, mix 4 T. of balsamic vinegar, 3 tsp. of honey, 1/2 cup of olive oil, 2 T. minced fresh cilantro, 1 diced shallot and some salt and pepper. Shake well to combine.
I soaked a cedar plank in water for a couple hours and then baked the salmon on it for about 25 minutes at 375 degrees. The cooking time depends on how thick the salmon is.
Place a piece of the salmon on the lettuce and drizzle with the dressing. I added some sliced fresh radishes too.
Comments
I like salmon as long as it isn't smoked or pickled. We Swedes seems to love to destroy any fish by pickling it and I just can't stand that :-) But fried or boiled is delicious!
Have a great day!
Christer.