Resolution Salad With Salmon & Portobello Mushroom



  • 2 med. Portobello mushrooms
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 12 oz. fresh salmon, cut into four pieces
  • 1 small bag fresh salad greens
  • 1 Tbsp. fresh lemon juice
  • 1/2 fresh cut lemon
  • 1/2 onion, chopped
  • 3 oz. honey mustard dressing
  • Salt and pepper


    1. In a small bowl whisk together olive oil and vinegar.

    2. Clean mushrooms and remove stems. Place mushrooms in a 1-quart Ziploc bag with oil and vinegar mixture. Seal and place in refrigerator for two hours.

    3. Remove mushrooms and bake in a 350° oven for 12-15 minutes on a cookie sheet. Remove mushrooms and set aside.

    4. Fill 2/3 of a medium saucepan with water. Bring to a boil, then add fresh cut lemon and onion. Reduce heat and simmer for 10 minutes.

    5. Add salmon and cover saucepan. Cook salmon for 8-10 minutes, then remove carefully.

    6. To build salad, cut each mushroom into eight wedges. Place four wedges on each plate pointing toward center.

    7. Toss salad greens in a bowl with lemon juice and place a handful on top of the mushroom.

    8. Top greens with salmon piece and drizzle 3 oz. Honey mustard dressing to finish salad.

    Yield: 4 servings
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