Spring Salmon and Vegetable Salad
You can never have too many main course recipes, so give Spring Salmon and Vegetable Salad a try. This recipe serves 6. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 181 calories, 22g of protein, and 7g of fat per serving. Head to the store and pick up table salt, pepper, radishes, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Spring. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Preheat broiler with oven rack 6 inches from heat. Snap off tough ends of asparagus.
Cut asparagus into 1-inch-long pieces, and cook with sugar snap peas in boiling salted water 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain.
Sprinkle salmon with salt and pepper; broil on a lightly greased rack in a broiler pan 3 to 4 minutes or to desired degree of doneness.
Arrange lettuce, edamame, radishes, asparagus mixture, and salmon on a serving plate.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.
Chateau Ste. Michelle Indian Wells Chardonnay Wine
"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau