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Spring Salmon Brochette Salad with Minted Lime Dressing, Toasted Quinoa and Pistachios

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This Mother’s Day create the perfect main-course salad to brighten her day.
Treat her to a little home-cooking of your own (and your whole family will love it too!)

The beginning of May is full of promise; flowers are blooming and the sun’s rays are finally warming again. Why not take the time to treat Mom to a beautiful, thoughtful, special meal!

Emerging nutritional science research teaches us to indulge in foods which are high in antioxidants for long life, some call them Super Foods.

This recipe includes many: salmon, green leafy vegetables, fresh mint leaves, crunchy raw multi-colored carrots, watermelon radish, micro greens, quinoa and pistachios. A bonanza of health!

Salmon fillet is skinned and cubed and brushed with the dressing, then topped with lime rind, maldon salt and fresh cracked pepper. Simply roast at 400 degrees for 10 minutes. The lime rind crisps up, and the salmon is perfectly cooked, and very tender inside. Serve the salad on the side of the salmon brochettes, or combine all ingredients on individual plates. Quinoa is tossed between the layers of the vegetables and greens.

Just like in an upscale restaurant, it’s the special add-ons that can make a meal memorable. The minty-lime dressing has a touch of sweetness and is rounded out with chives, parsley and garlic. Drizzle it all over, and on the salmon brochette too for a clean, fresh flavor. I toss some chopped pistachios over the salmon for crunch and nutty-goodness.

Enjoy,

Karen

Mothers hold their children’s hands for a short while, but their hearts forever. ~Author Unknown

The roasted brochette, here served with the salad on the side
Ingredients for the minty lime dressing
The finished dressing, will keep for up to two weeks in the refrigerator
Marinate the salmon, top with lime rind, maldon salt and cracked pepper
Perfectly roasted and flavored salmon brochettes
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