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Spring Mix Salad Topped with Salmon Recipe

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This recipe for Spring Mix Salad Topped with Salmon, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Garrett
Added: Monday, July 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Spring Mix Organic lettuce
Avocado, soft but not mushy
Green Onion
Mushrooms, sliced
Salmon Filet, 1/4 lb. per person
Butter
Tamari Soy Sauce, reduced sodium
Rice Vinegar
Olive Oil

Directions:
Directions:
Rinse the fresh or pre-thawed salmon and pat dry. Melt about 1 - 2 T butter in a frying pan with a pinch of salt and pepper on medium heat. Add salmon and allow to cook about 3 minutes or more on each side (depending on thickness), until pale pink on each side. When both sides are lightly cooked, cover pan and turn off heat.
Move on to vegetables: rinse spring mix lettuce, allow to drain and dry; cut avocado in half from pole to pole, remove pit and slice lengthwise. Finely chop 1 green onion. Rinse mushrooms if necessary.
Dressing: In a small bowl add about 1 tsp. of tamari soy sauce, 2 tsp. rice vinegar and 1 1/2 T olive oil. Mix with a fork.
Arrange the lettuce on a dinner plate topped with sliced mushrooms and sliced avocados. Remove the salmon to a plate and cut into large slices or chunks. Pour the juices from the pan into the dressing and stir with a fork.
Pour the dressing over the bed of lettuce, mushrooms and avocado. Place the warm salmon pieces atop the salad and finally garnish with the green onions. Enjoy.

Number Of Servings:
Number Of Servings:
1+
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
I love salmon and salads, so combining the two is heaven for me. My family does not like salmon, so this is a recipe for 1 that can also be adapted by replacing the salmon with chicken breast. I use Taylor Organic Spring Mix from Sam's Club.

 

 

 

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