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Simple Salmon Salad with Tarragon

This delicate salad is one of our favorites - we often serve it at a buffet where it's always the first to go.

  • 3/4 - 1 pound salmon filet
  • 3 tablespoons Cheshire Garden French Tarragon Vinegar, divided
  • 3 tablespoons olive oil, divided
  • 4 shallots or 1 small onion, finely chopped, OR 2 tablespoons fresh chives, finely chopped
  • 1/4 cup mayonnaise
  • 1/2 pound mixed red and green leaf lettuce, well washed and spun dry

Place the salmon on a rack in a small, shallow pan. Drizzle 1-1/2 tablespoons of the vinegar over the salmon, followed by 1 1/2 tablespoons of the oil. Bake in a 350° oven for 10 - 12 minutes, until the fish flakes. (The timing depends on the thickness of the filet; you can use a fork to test the fish.) Chill.

Mix the salmon with the shallots, onion or chives and the mayonnaise. Chill at least 30 minutes.

Toss greens with remaining 1-1/2 tablespoons of vinegar and 1-1/2 tablespoons of olive oil in a salad bowl. Arrange the salmon over the greens and serve.

Serves 4

Cheshire Garden products used in this recipe:



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