Red, Green and Blue Salad with Grilled Salmon…


This past Independence Day was all the more meaningful this year to me because  I celebrated this day as an American for the very first time. I have always been very appreciative of this country for all the opportunities and blessings it has given me to this day, but by studying its history and its path to independence, it gave an even more appreciation of Independence Day. I hope you guys feel as blessed as me to be living in this beautiful country that is The United Stated of America.

So on this very special day, what did you guys eat??? Like a true American, I ate hamburgers! Yes, Hamburgers;-) I am not a great fan of red meat or fast food, but after a few weeks overseas, I was happy to eat a big ol’ Hamburgers with all its stuffings.

The next day however, I was ready for a much lighter fare and so I fix a red, green and blue salad with grilled salmon.

Ingredients for 4: 10 oz. or 2 bags of mixed green ( spinach, lettuce, radicchio, arugula), 8 middle-sized strawberries sliced thinly, 8 tbsp. of fresh blueberries, a filet of salmon of about 2 lbs.

Ingredients for the dressing that will be used to season the salmon, and to dress the salad: 2 tbsp of champagne vinegar, 2 tbsp of olive oil, 1 tsp of dijon mustard, 1 tbsp of maple syrup, 1/4 tsp of salt, 1/8 tsp of pepper.

In a large bowl, mix all the ingredients mentioned above until the mixture is homogeneous. Keep half of this mixture for the salad and use the other to season the salmon.

With a pastry brush, brush the seasoning on the salmon and cook in a hot oven at 450 for 10 minutes or on the grill on medium for 6 to 8 minutes on both sides.

Meanwhile prepare the salad. In a large bowl, place the salad, the sliced strawberries, the blueberries and season with the dressing.

To serve the salad, place the salad on each plate. Slice the salmon and place a few strips of salmon atop the salad. Et voila,

Bon Appetit and Happy Cooking!!!