I call this my Everyday Salmon Salad. Why? Because it’s so easy you could make it everyday and it’s so good you could eat it everyday!
I mentioned before that I recently rediscovered my broiler after going from a gas oven to an electric oven. I hated my gas broiler. The only thing that broiled was anything in the center of the pan. So while the center burned, the food on the outside of the pan didn’t cook enough. Hated it. But now, I totally love my electric broiler. It’s fast, every thing broils evenly.
My favorite thing to broil? Salmon. Hands down. I spray it with a little olive oil (love the Pampered Chef oil mister thingy), salt and pepper, place on a baking sheet and broil for 6 minutes. Done. Gorgeous and tasty.
So, for this salad, while the salmon was broiling I grabbed some baby greens from the fridge, found some carrots and radishes, which I gave a quick whirl with the shredding disk on my food processor and put it in a bowl. When the salmon was done, I flaked it into the bowl, tossed with a homemade vinaigrette, a little more salt and pepper, some fresh bread and that was dinner. Dinner in less than 15 minutes.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.