Make your salad dressing like the French do. Just add the dressing ingredients to the bottom of your salad bowl and whisk vigorously. Add your greens and toss. What could be easier than that? Add a bit of wild caught salmon and you have the perfect dinner during the August heat.
For Wild Caught Salmon 3 Ways, tune into Good Morning Texas on WFAA channel 8 tomorrow, that’s Wednesday morning about 9:00 to see me cooking live.
Registration for Taste of Paris Culinary Adventure will reopen on August 29th! There are only 3 seats left for April 2016. Stay turned for all the exciting details and if you just can’t wait.. email me at firstname.lastname@example.org
French Bistro Salad with Salmon
1 1 pound fillet of salmon
1 teaspoon Worcestershire sauce
zest of a lemon
1 Large head of romaine lettuce chopped, washed and chilled
3 slices of good quality bacon, copped and cooked to crisp
1/3 cup walnuts toasted and chopped
1/3 cup cherry tomatoes halved
¼ cup blue cheese crumbles
1 tablespoon Dijon mustard
The juice and zest of 1 medium lemon
1 small shallot chopped very finely
1/3 cup olive oil
Salt and pepper to taste
Preheat oven to 400 degrees. Place salmon in baking dish. Coat fish with Worcestershire sauce and sprinkle on lemon zest. Cool for 18-22 minutes until salmon is firm. Add dressing ingredients to the bottom of a salad bowl and whisk to combine. Top with salad ingredients. Toss well and plate salad. Place a piece of salmon on top.