Lori’s Cherry Glazed Salmon Salad Recipe

Cherry Glazed Salmon Salad Recipe

 

This post is from my series featuring “real home cooks”, making one of their favorite recipes in their own kitchen.  As a photographer and a cook, I love this documentary “story/intereview” style with lots of pictures!  This post features my friend Lori and her Cherry Glazed Salmon Salad!  Lori is also known online and in the Ag world as The Produce Mom!

Cherry Glazed Salmon Salad Recipe

This is a recipe that Lori made up herself.  It was first published on Lori’s website, The Produce Mom.

Following is what Lori told me about this recipe and how she became a home cook:

My passion for cooking began in international travel.  Mostly in Mexico, but I was also in Cuba for undergrad.  Those cultures, food is what they have.  Family dinner is such a big deal.  They prep all day for dinner.  And growing up we had meals together, but nothing really elaborate.  My mom sent me to a local cooking school at a grocery store one summer and I really loved it. I just fell in love with making things from scratch and coming up with new recipes.

I always grew up eating and cooking ground beef.  So when I became in charge of a kitchen, and feeding a family, I was trying to figure out how to do more than just like Hamburger Helper, Tuna Helper, etc.  What can I make for my family that I know is really nutrient dense and get my children excited about it.  Salmon is like a superfood and it is affordable.  But my kids aren’t crazy about the fishy flavor of it, so I just started topping it with different kind of fruit preserves and it has changed their eating experience.  It counter-acted the fishiness enough for them to eat it.

Cherry Glazed Salmon Salad Recipe

This recipe calls for Cherry Preserves, but I realized I was out of it, so I’m using Apple Jelly.  So you can swap out a different flavor.  Make the recipe your own.

I think people are afraid of prepping whole leaf lettuce because they think there are too many steps.  Cut it, wash it, dry it and crisp it.  So four steps…that is a lot for a salad, when you could just open a bag.  But I just want it to taste amazing if I am going to make a meal at home.

As far as asparagus, I just bend it to get it to snap off at the right point.  This is a great step for children to help with because it doesn’t involve any knives or anything.  So doing this separates the woody end from the tender tip.  And for a salad, you just want to use the tender part.  Obviously, produce is my thing and I don’t want people to just throw away the woody ends.  They can be roasted for a snack.  But I will even add it to a veggie plate and eat it raw.

Cherry Glazed Salmon Salad Recipe

So I’m going to bake this with the cherries on top, but for the salad, I’m going to flake the salmon and the cherries will just be mixed it with the flaked salmon.  I like to just lay it on top of the salad.  You can cook it to whatever doneness, but my children won’t eat anything less than completely done fish!

Cherry Glazed Salmon Salad Recipe

I suggest people use whatever vinaigrette you like for this recipe.  It works great to use a balsamic vinegar and olive oil.  Honestly, I just use whatever is in my fridge.  More often than not I use bottled salad dressing, because it is easy.

Cherry Glazed Salmon Salad Recipe

YUM!  After all that, Lori shared this meal with me and we had a great chat!  Make sure to visit Lori’s site for recipes using fresh fruits and vegetables.  And also great tips on how to buy, store and prep each fruit or veggie!

Lori’s Cherry Glazed Salmon Salad Recipe

Lori’s Cherry Glazed Salmon Salad Recipe

Ingredients

  • 1 large salmon fillet
  • 1 bunch asparagus grilled
  • 1 small red onion thinly sliced
  • 2 pints tomatoes cherry or grape, halved
  • 8-12 oz spring mix or salad green of your choice
  • 1/2 cup cherries dried
  • 1/4 cup cherry preserves more or less depending on the size of your fillet
  • salt and pepper to taste
  • olive oil
  • balsamic vinegar

Instructions

  1. Line a baking sheet with foil…. you don’t have time for dirty dishes! Place your salmon fillet on top of the foil-lined sheet, skin side down. Using a pastry brush, coat the salmon with the cherry preserves & season with salt & pepper, to taste. Bake at 375 degrees for approx 12 minutes or until salmon flakes easily.
  2. While the fish is cooking, get the salad prep done. To properly trim the asparagus, simply grasp it with your left hand on the tip & your right hand on the bottom. Bend the asparagus, like you are making a rainbow. It will magically break just above the spot where the asparagus turns woody in flavor – leaving you with the tender & most flavorful tip. It doesn’t take long to just bend/break your asparagus. I never use a knife & cutting board when I’m prepping this vegetable! I spray my asparagus with olive oil & grill it on an awesome cast iron grill pan that my husband got me for 29th birthday. Best gift ever! If you don’t own the best gift ever, or something similar – just use a saute pan or even put the asparagus tips on a foil-lined & sprayed baking sheet & pop them in the oven with the fish.
  3. In a large mixing bowl, dress your salad greens, onions & dried cherries with a conservative amount of olive oil & vinegar – I love balsamic vinegar, but any vinegar would work or even your favorite vinaigrette/salad dressing. There are no rules in your kitchen, have fun with cooking! Season the greens with salt & pepper.
  4. Create a base layer on your serving platter with your dressed salad greens. Using tongs or a fork, remove the glazed salmon from the skin & put the flaked salmon on top of your salad greens. Arrange the grilled asparagus & halved tomatoes around the salmon. Take a picture of your masterpiece & text it to that bossy neighbor who is always trying to one-up you.

Notes

Salmon fillets are always so randomly cut – I usually ask for a 2 pounder because I love it so much. A properly prepared fillet will have no ribs or backbones. Where I shop, the fillets are skin-on, but no worries if what you find is skinless.

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