Resolution Salad With Salmon & Portobello Mushroom

By: By: Chef Robert

Updated: Tue 2:45 PM, Jun 19, 2012

Ingredients

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

Directions

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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