Salmon Salad with Tomatoes, Capers and Dill Vinaigrette


2/3 cup NAKANO Seasoned Rice Vinegar Roasted Garlic or Original 
2 cloves garlic, crushed 
1 tsp. salt 
1 1/2 tsp. dried dill weed, divided 
4 salmon fillets, about 5 oz. each 
3 Tbsp. extra virgin olive oil 
16 asparagus spears 
2 medium tomatoes, diced 
1 Tbsp. capers 
Hearts of Romaine lettuce


Combine rice vinegar, garlic, salt and 1 teaspoon dill weed to make dill vinaigrette; stir well. Place salmon fillets in a shallow non metallic container. Add 4 tablespoons dill vinaigrette; marinate 30 to 60 minutes. Drain salmon and discard marinade. Grill or saute salmon, starting with the skin side down, until cooked as desired. Cover and set aside. 

Add olive oil to remaining vinaigrette. Blanch asparagus and place in shallow, rimmed dish. Drizzle 3 tablespoons vinaigrette over asparagus. Combine tomatoes, capers, 2 tablespoons vinaigrette and remaining 1/2 teaspoon dill weed. 

To serve, arrange lettuce leaves and 4 asparagus spears on each serving plate. Remove skin from salmon and place one fillet on each plate. Spoon a generous ribbon of tomato mixture over salmon, lettuce and asparagus. Serve with remaining dill vinaigrette, as desired. 

Makes 4 servings.

Tip: Salmon may be served hot or at room temperature.


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Salmon Salad with Tomatoes, Capers and Dill Vinaigrette
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