Herb Crusted Salmon Salad with Black Bean Caviar & BBQ Ranch
Serves 6
2 cups peeled, seeded, and sliced cucumber
1/4 cup white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
For the Black Bean Caviar
One 15-ounce cans black beans, drained and rinsed well
1/4 cup stemmed, seeded, deveined and diced red bell pepper
1/4 cup stemmed, seeded, deveined, and diced yellow bell pepper
1/4 cup stemmed, seeded, deveined, and diced orange pepper
1/4 cup diced red onion
1/4 cup chopped fresh flat leaf Italian parsley
1/4 cup lime juice (from 2 medium limes)
1/4 cup extra virgin olive oil
1/4 tablespoon dried oregano
1 tablespoon honey
1/2 tablespoon ground cumin
For the BBQ Ranch Dressing
1/3 cup barbecue sauce
1/3 cup mayonnaise
1/3 cup nonfat yogurt
1/3 cup buttermilk
1 tablespoon white wine vinegar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cayenne
2 tablespoons chopped chives
2 tablespoons chopped fresh flat leaf Italian parsley
4 cups torn romaine lettuce leaves (about 5 ounces)
2 medium vine-ripened tomatoes, quartered
1/2 cup fresh cooked corn kernels
For the Salmon
6 Six Ounce Kvarøy Arctic Salmon Fillets, pin bones removed
1/2 cup assorted fresh herbs such as oregano, thyme, rosemary and Italian Parsley
1 teaspoon Salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Crushed red pepper flakes
4 tablespoons olive oil
DIRECTIONS
In a small bowl, toss the cucumber slices in the vinegar. Allow these to marinate at room temperature while you prepare the salad.
For the Bean Salad
In a medium bowl, combine the black beans, peppers, onion, and parsley. In a small bowl, combine the lime juice, olive oil, oregano, honey, and cumin. Toss the dressing with the bean mixture. Set aside.
For the Barbecue Ranch Dressing
In a blender or food processor, blend the barbecue sauce, mayonnaise, nonfat yogurt, buttermilk, vinegar, garlic powder, onion powder, paprika, and cayenne pepper. Pour the dressing into a bowl and fold in the chives and the parsley.
For the Salmon
Preheat the oven to 400 degrees F. Combine the herbs, salt, pepper and crushed red pepper flakes on a plate. Lightly coat the salmon fillets with olive oil. Roll the fillets in a plate in the chopped herbs, coating liberally on all sides except the skin. Season with salt and pepper. Heat a grill pan to medium high heat. Add the salmon, top side down to brown the herbs. Turn, lightly browning each side finishing on the skin side. When caramelized, place in the hot oven for five minutes.
To Serve
Arrange the romaine lettuce on each plate. Place the tomato quarters on the side of each plate and sprinkle the greens with corn. To the side of the greens place some of the marinated cucumber. Place a spoonful of the black beans on the center of the greens. Top with a salmon fillet. Pass the Barbecue Ranch dressing or drizzle some over the salmon and the greens.
