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Global Flavours & Super Food Recipes

Great Tastes of Manitoba 2008

Yield: Serves 4

Print Options: 3x5 | 4x6 | Entire page

Lemon Tea Dressing

Ingredients:

1/2 cup	canola oil	125 mL
2 Tbsp	lemon juice	30 mL
1/3 cup	very strong brewed black tea	75 mL
2 tsp	honey	10 mL
	salt and pepper to taste

Directions:

Combine all ingredients for dressing and mix well. Set aside.

Salmon Salad

Ingredients:

1	large sweet potato, cut into 3 inch wedges	1
1	large red pepper, cut into large strips	1
12 oz	fresh skinned, boned salmon fillet cut into 4 pieces	340 g
	canola oil
	salt and pepper
2-10 oz	bags of mixed salad greens, rinsed in water and drained	2 -284 g
1 -5.8 oz	jar marinated artichoke	1-170 mL
1 cup	grape tomatoes	250 mL
3 oz	goat cheese	85 g
1/3 cup	toasted sliced almonds	75 mL
1/2 (2.8) oz	can French fried onions	1/2 (79) g

Directions:

Brush potatoes, red pepper and salmon lightly with canola oil. Sprinkle with salt and pepper. Place vegetables and salmon on grill and cook for approximately 10 minutes on medium high heat, or until done, turning once during cooking time. Do not overcook. (Timing will be affected by size and thickness of salmon and vegetables).

Meanwhile, combine salad greens, artichokes and tomatoes in large bowl. Pour dressing over top and toss lightly.

Divide salad ingredients among four large plates. Divide sweet potato wedges, red pepper, goat cheese, almonds and onions over greens. Place one piece of cooked salmon on top of each salad plate. Drizzle with extra dressing if desired. Serve immediately.