Salmon, Snow Pea & Potato Salad
Lemongrass has an aromatic citrusy flavor-like lemon but intriguingly different-and is used here in the poaching liquid for the salmon fillet. However, if you don’t want to scurry around finding lemongrass, lemon zest will do fine.
1 pound red potatoes, cut into bite-size chunks
6 ounces snow peas, strings removed
3/4 cup water
1 stalk lemongrass, thinly sliced, or 3 strips of lemon zest
3/4 pound skinless salmon fillet, in 1 piece
2 tablespoons light mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon salt
1/4 cup minced dill
1 package (10 ounces) frozen corn kernels, thawed
6 cups torn mixed salad greens
1 In a vegetable steamer, steam the potatoes until firm-tender, 7 to 10 minutes. Add the snow peas during the last 1 minute of cooking time.
2 Meanwhile, in a small skillet, bring the water and lemongrass to a boil over medium heat. Add the salmon, reduce to a simmer, cover, and cook until the fish just flakes when tested with a fork, about 7 minutes.
3 With a slotted spatula, transfer the salmon to a plate and set aside to cool. Strain the poaching liquid and reserve 1/2 cup. When cool enough to handle, pull off and discard the salmon skin and cut the flesh into bite-size chunks.
4 In a large bowl, whisk together the reserved poaching liquid, the mayonnaise, lemon juice, soy sauce, and salt. Stir in the dill.
5 Add the potatoes, snow peas, and corn, tossing to coat with the dressing. Gently fold in the salmon. Serve the salmon salad on a bed of greens. The salad can be warm, at room temperature, or chilled. Makes 4 servings
Makes 4 servings.
Per serving: 349 calories, 11g total fat (1.7g saturated), 55mg cholesterol, 6g dietary fiber, 42g carbohydrate, 35g protein, 400mg sodium.