Good Morning Everyone!
Tonight's entree is simple, a Cedar Smoked Salmon Salad with Vinaigrette Dressing.
Vinaigrette Dressing:
1/2 Vidalia onion, grated
3 T. minced fresh chopped parsley
1 very small jar of diced pimientos
3/4 c. veg. oil
1 1/2 t. sugar
1 t. salt
1 crushed garlic
2 T. fresh minced chives
Combine all ingred. and shake well in a glass jar. Chill in fridge til ready to use. Shake well before serving.
The Salmon:
1 large salmon fillet (enough for two)
marinated in:
2 T. olive oil
1/2 t. minced tarragon leaves
1/8 t. liquid smoke
1/4 t. white pepper
Marinate for 2 hours. Sprinkle cedar chips that have been soaked overnite in water and drained in BBQ grill. Grill salmon fillet til done. Cool in fridge and when ready to serve flake into large chunks over salad. Sprinkle the capers and chopped eggs all over, follow with chopped cukes and rings of onion. Drizzle the dressing over.
The Salad Ingredients:
1/2 c. drained capers
2 hardboiled eggs, chopped coarse
1/2 red onion, sliced thin in rings
1/2 cucumber, peeled and chopped coarse
Romaine or Baby Greens
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