Monday, June 2, 2008

Salmon Salad Stacks with Sea Scallops

Once again, I needed something quick and easy. This recipe originally said to grill the salmon but I broiled it instead. We also had some sea scallops that I marinated in the Greek Vinaigrette and sauted in a pan.

Salmon Salad Stacks From Every Day with Rachael Ray

Four 6-ounce salmon fillets, with skin
1/2 cup store-bought vinaigrette (i used Greek)
1 head green-leaf lettuce, thinly sliced crosswise
1/2 cucumber, peeled and thinly sliced
1 avocado—halved and thinly sliced lengthwise
1 carrot, shredded
1/2 cup alfalfa sprouts
1. Preheat a grill to medium. Place the salmon in a resealable plastic bag and pour in 1/4 cup vinaigrette. Let stand for 10 minutes.
2. Place the salmon skin side down on the grill, cover and cook, turning once, until lightly charred, about 6 minutes. Or place on a broiler pan and broil for 5-7 minutes or until fish flakes with a fork.
3. Mound the lettuce on 4 plates, then top each with a piece of salmon and some cucumber, avocado and carrot. Drizzle each stack with 1 tablespoon vinaigrette and top with sprouts.