Wild Salmon Salad with White Wine Vinaigrette

I have just purchased a piece of wild salmon originated from Australia, from my local organic supermarket - Three Sixty. I have to admit that this is probably the best cooked salmon I have ever had! It is distinctive in a way that it tastes really pure and the texture is very fine and tender. It does not have a strong fish taste and it has a light fragrance of itself. I have heard that smoked wild salmon is even more difficult to get, so may be I will have to go out of Hong Kong or smoke a fillet by myself or with some friends.... On the other hand, this wild salmon reminds me of having sushi in a really edgy sushi bar at Hokkaido, Japan that features the best and freshest seafood from the seawater around Hokkaido and Japan. The seafood there was so awesome that I kept complementing throughout the entire meal and ranked it as the best sushi bar in my life up to now. I'll post any updates if this choice changes. The sushi shop website is http://masazushi.co.jp/, and below is a picture of the sushi shop. Lots of snow were there when I went there!




The Wild Salmon Salad with White Wine Vinaigrette is a recipe of the BC Grown vegetables, and it is light, well matched and fabulous!


Wild Salmon Salad with White Wine Vinaigrette


Dressing:

Olive Oil .............................................1/4 cup
White Wine Vinegar...........................2 Tbsp
1 Small Shallot, finely diced
Dijon Mustard.....................................1 tsp
Minced Tarragon, Thyme, Chives......1 Tbsp each
Salt & freshly ground pepper to taste

Salad:

4 Salmon Steaks (2lb, 1-inch thick)
Olive oil............................................2 Tbsp
Salt and Pepper to taste
Mixed Lettuce.................................8 cups
Red Potatoes or New Potatoes, ......1 lb
cooked and cut into cubes
Green Beans....................................1/2lb
Cherry Tomatoes............................16
Hard Cooked Eggs..........................2

Steps:

1. In blender or by hand, mix the dressing ingredients well and set aside.

2. Brush the salmon with olive oil and sprinkle salt and pepper. Grill over medium-high heat for eight to ten minutes, turning salmon once, until fish flakes easily.

3. In a large bowl, toss together lettuce, potatoes, beans and tomatoes. Pour in dressing and toss to combine.

4. Divide evenly among four large salad plates. Garnish with sliced eggs and top with salmon lightly.

Makes 4 filling servings.