244 ■^ Rosedale Diet Recipes
■ ■ ■ (^) POACHED SALMON SALAD
Salmon and dill go so well together. They are especially nice in this
fresh salad, with naturally sweet and crunchy pecans and creamy
chèvre.
SERVES 2
2 3-ounce salmon fillets
4 cups baby romaine lettuce, washed and dried
1 endive, thinly sliced
2 tablespoons chèvre
(^1) ⁄ 4 cup pecans
DILL DRESSING
(^1) ⁄ 2 cup avocado oil
(^1) ⁄ 4 cup yogurt
3 tablespoons fresh lemon juice
(^1) ⁄ 4 cup chopped fresh dill
Salt to taste
- Rinse the fillets and pat dry.
- Place the fish in a large skillet, add enough boiling water, to cover the
fish, and simmer for 10 minutes.- Divide the salad greens and endive between two plates and dot each
with chèvre.- Roast the pecans in a cast-iron skillet until they start to make a siz-
zling sound, then cool on a plate.- Mix the dressing in a blender.
- Top each salad with a salmon fillet and pecans, pour the dressing
over, and serve.