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Photo for - Hot Salmon Salad with Lemon Dill and Citrus Vinaigrette

Hot Salmon Salad with Lemon Dill and Citrus Vinaigrette

Buttery salmon and citrus flavours come together for a filling entrée salad to feature on any seasonal menu.

  • Yields: 10
  • Preparation: 50 minutes

Ingredients

  • 6 (90g) STIRLING - Stirling Creamery Flavoured Medallions – Lemon Dill
  • 3 lb skinless salmon fillet
  • 1 1/2 tsp (7mL) salt, divided
  • 1/3 cup (75mL) capers, drained
  • 1/4 cup (50mL) lemon juice
  • 2 tbsp (30mL) Dijon mustard
  • 2 tbsp (30mL) honey
  • 1/2 tsp (2mL) pepper
  • 3/4 cups (175mL) olive oil
  • 12 oz (350g) baby arugula
  • 4 cups (1L) fennel, shaved or thinly sliced
  • 3 cups (750mL) radicchio, chopped
  • 1 cup (250mL) red onion, thinly sliced
  • 1/2 cup (125mL) almonds, roasted and sliced
  • 10 lemon wedges

Instructions

  1. Preheat oven to 350°F (180°C). Line large sheet pan with parchment paper; place salmon fillet in centre and arrange butter medallions on top. Season with 1 tsp (5 mL) salt. Fold up edges of parchment, crimping together to completely seal package. Bake for about 20 minutes or until salmon is firm to the touch.
  2. In bowl, whisk together capers, lemon juice, Dijon, honey, remaining salt and pepper. Slowly drizzle in oil, whisking constantly, until vinaigrette is thickened. Set aside.
  3. In large bowl or deep serving platter, toss together arugula, fennel, radicchio, red onion and half of the vinaigrette.
  4. Gently crumble cooked salmon over top; drizzle with more vinaigrette. Garnish with almonds. Serve with lemon wedges.
  • Add crumbled Ivanhoe Cheese Goat Cheddar Aged to salad for an extra gourmet indulgence.
Photo of - Hot Salmon Salad with Lemon Dill and Citrus Vinaigrette

Ingredients

  • 6 (90g) STIRLING - Stirling Creamery Flavoured Medallions – Lemon Dill
  • 3 lb skinless salmon fillet
  • 1 1/2 tsp (7mL) salt, divided
  • 1/3 cup (75mL) capers, drained
  • 1/4 cup (50mL) lemon juice
  • 2 tbsp (30mL) Dijon mustard
  • 2 tbsp (30mL) honey
  • 1/2 tsp (2mL) pepper
  • 3/4 cups (175mL) olive oil
  • 12 oz (350g) baby arugula
  • 4 cups (1L) fennel, shaved or thinly sliced
  • 3 cups (750mL) radicchio, chopped
  • 1 cup (250mL) red onion, thinly sliced
  • 1/2 cup (125mL) almonds, roasted and sliced
  • 10 lemon wedges