The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Perfect for brunch, a special lunch gathering or light al fresco dinner, believe me when I tell you this almost-too-pretty-to-eat salad could not be simpler to make and can even be prepped ahead.
Rosé is a light, easy-to-drink wine that pairs perfectly with seafood, light salads and fruit. After using a bit of it in the vinaigrette, be sure to chill it before serving. While this recipe calls for a dry rosé, use whatever variety you prefer to drink! If you like to sip a sweeter rosé, adjust the sugar in the vinaigrette to your taste. Either way, this recipe works best with any non-sparkling variety.
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For the Salmon
- 1 - 1 ½ lbs. Verlasso salmon
- 2 tsp. olive oil
- Kosher salt and black pepper
For the Dressing (makes 1/2 cup)
- 3 Tbsp. dry rosé wine (not sparkling)
- ½ Tbsp. white wine vinegar
- ½ tsp. Dijon mustard
- ½ tsp. sugar
- Pinch of salt
- ¼ cup neutral flavored oil, like Heinen’s avocado oil
- Preheat oven to 425˚F. Place the salmon on a foil-lined baking sheet. Brush with the olive oil, then season to taste with salt and pepper. Roast for 12-14 minutes. Set aside to cool slightly.
- To make the dressing, whisk together the rosé wine, vinegar, mustard, sugar and salt in a jar. Add the oil, top with a tight-fitting lid and shake well to combine.
- Divide the lettuce between 4 plates. Top each with equal parts sliced cucumbers, raspberries, sliced avocado, sliced green onions and cubed feta cheese. Top with roasted salmon and dress to taste with the vinaigrette. Serve with chilled rosé.
- To prep ahead, prepare the salmon and vinaigrette as instructed. Refrigerate in airtight glass containers for up to 3 days. Serve the salmon chilled or at room temp if prepping ahead.