It’s too hot to even think about grilling, never mind turning on the oven! How about a poached salmon salad. Team it with crusty bread and you are all set.
Summer Salmon Salad Cooler
INGREDIENTS
1 pound salmon fillet
Salt
1/2 cup lemon juice
1 small zucchini, diced
1/2 cup sliced olives
1 cup halved cherry tomatoes
2 tablespoons chopped basil
1/4 cup cooked lentils (optional)
1/4 cup chopped pickled red onion
1/4 cup extra virgin olive oil
1 tablespoon honey
1/2 teaspoon dry mustard
Salt to taste
Grinding black pepper
DIRECTIONS
Fill a medium size saute pan 2/3 full with water and set on stovetop. Add 2 tablespoons of the lemon juice and 1 teaspoon salt. Bring to a simmer. Add the salmon and additional water to just cover the salmon if need be. Simmer until the salmon turns a light pink and registers 145F for poached salmon.
Lift the fish from the water with a slotted spatula and set aside to cool. Remove the skin and cut the salmon into large chunks and place in a serving dish. Add the zucchini, olives, tomatoes, basil, lentils and red onion and toss gently to combine. In a small bowl whisk together the remaining lemon juice, olive oil, dry mustard, and salt and pepper to taste. Pour over the salad ingredients and gently toss. Serves 3 to 4
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