Monday, February 25 2013, 05:29 PM MST
Marinated Vegetables with Salmon
As Aired On February 25, 2013
Recipe Courtesy Chef Bryan Woolley
4 salmon fillets (about 8 oz each)
4 Klondike Rose potatoes julienned
1 yam, julienned
4 large carrots, julienned
4 bell peppers (use variety of colors) julienned
2 cup fresh green beans, snipped
2 cups shredded cabbage
1 onion sliced
1 cup cherry tomatoes, sliced in half
1/4 cup rice vinegar
1/2 cup olive oil
1 tsp dry mustard
1 tsp onion powder
1 tsp garlic powder
1 tbsp Italian herb blend
2 tsp dill
2 tbsp honey
Salt and pepper to taste
1.) Heat a large pot of water to boiling on the stove.
2.) Add the Klondike Rose potatoes, yam and carrots. Boil for 2 minutes.
3.) Add the bell peppers and prepared green beans. Boil for 2 minutes.
4.) Immediately drain the vegetables and place them in an ice bath or a bowl filled with cold water and allow a slow stream of cold water to run into the bowl to help cool the vegetables. The vegetables need to cool completely.
5.) While vegetables are cooling, whisk together rice vinegar, olive oil, dry mustard, onion powder, garlic powder, Italian seasoning, dill, and honey. Add salt and pepper to taste.
6.) Drain the prepared vegetables and place them in a large bowl. Pour the dressing over the vegetables and gently fold the dressing and vegetables together. Salt and pepper to taste.
7.) Let the vegetables sit for 15 minutes before serving.
8.) While vegetables are marinating, salt and pepper the salmon fillets and place under the broiler for 3-5 minutes or until cooked.
9.) Serve the salad with a nice piece of artisan style bread and broiled salmon. Enjoy!
(Copyright 2013 Sinclair Broadcasting Group.)