People knew something was mixed in with the lettuce, they just couldn’t pick it! Shaved Fennel – It’s a secret ingredient in this salad! You can just taste it – because you don’t use much and once shaved, the distinct aniseed flavour of fennel is really tempered. Leafy Greens – You could really use any leafy greens here, but cos/romaine lettuce is my favourite Anything that’s soft and juicy adds to the eating experience here, I’ve tried all in the San Fran Chicken Salad (on which this recipe is based) and they are all terrific. Something juicy and fruity – Peaches, nectarines, blood orange, normal oranges or grapefruit. It also holds more dressing than the cos/romaine, sort of like a sponge, so you get a burst of dressing when you bite into the kale! Kale adds extra colour as well as adding texture and volume to the leafy greens. Marinated Kale – It’ll sound fancy when you tell your friends, but really, it’s just raw kale rubbed with olive oil and salt so it softens and makes it tasty (so even kale haters won’t complain). It’s just lightly scattered through the salad to add a hint of tart as well as adding gorgeous pops of colour! Just mix and leave (no boiling) for 1 hour to soften the onion, remove the harshness and add pickled tang. (PS Dressing photo has typo, “mustard” is incorrect, it should be “garlic”! Will fix!) I LOVE this dressing! Just mix and set aside 20 minutes+ to let the flavours develop. The yogurt brings a welcome tang to this creamy dressing that’s loaded with traditional ranch flavours. The smokey flavour brings a special something to salmon! Use any flavour you want – they come plain, or flavours like cracked pepper, sweet chilli (pictured – it was on sale). Makes your life easier, plus smoking (well!) is not an everyday thing. Store bought, all the way! Open and flake. Here’s what goes into each component of the Celebration Salmon Salad (I did warn you there’s a few….but that’s what makes it so special!!) 1. The Components of Celebration Salmon Salad I was mocked by the family for making up a festive sounding name without any idea of what it was actually going to be – and putting putting myself in a position of having to invent something that stacks up to the name!!īut I’m pleased to report that this was a huge hit at the party – and certainly the most requested recipe. This year, I decided to change it up a bit and try something new – so I switched the usual Parmesan Crusted Salmon with what I called “Celebration Salmon Salad”, then hit Send. Ham, roast chicken, turkey, side of salmon – that sort of thing. The menu is requested 5 months in advance, and we usually stick with trusted favourites for the mains. With chunky flakes of hot smoked salmon and an addictive Yogurt Ranch Dressing, there’s a handful of components to this recipe but it’s easy – and it’s all the little details that makes this so special! Bonus: can be entirely prepped ahead, stays perky for over an hour even once dressed!Ĭelebration Salmon Salad – it started as a jokeĮvery year, we (the RecipeTin Family) get asked* to do the “catering*” for my mothers’ annual Christmas Lunch with 30 social club friends. Serve warm or at room temperature.Celebration Salmon Salad is a grand main course salad that’s worthy of Christmas, brunch with friends and other celebratory occasions! Toss the grapefruit segment into the salad, divide among 4 plates, and top with the salmon kebobs. Grill the skewers, turning as each side browns but the salmon is still moist, about 3 minutes. Brush with the remaining 1 tablespoon grapefruit oil, and season with salt and pepper. Thread the salmon cubes onto the skewers. Preheat a stovetop or outdoor grill to high heat. Toss quinoa with the dressing, chiles, scallions, and cilantro. Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl. Segment the grapefruit over a bowl, reserving the segments and juice separately. Transfer the quinoa to a bowl and fluff with a fork. Set aside off the heat, undisturbed, for 5 minutes. ![]() Boil over high heat, and then reduce heat to maintain a gentle simmer and cook, uncovered, for 15 minutes. Put the quinoa in a small saucepan with the water and 1/2 teaspoon salt. ![]() Meanwhile, rinse the quinoa in a bowl and drain. Set the oil aside to steep for 30 minutes. As soon as the oil starts to bubble, after about 2 minutes, remove from heat. Warm the grapefruit peel, ginger, and olive oil in a small saucepan over medium heat. ![]() Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith.
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