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Centerpiece Salmon Salad With Tarragon Honey Mustard Dressing

Steeped salmon retains its soft blush color. Serve it hot, tepid or chilled, nestled in a bed of tender salad greens. As an alternative, the salmon could be cooked in a whole fillet and served on a large platter of colorful greens for a stunning presentation.

Type: Fish
Courses: Main Course, Salads
Serves: 4 people

Recipe Ingredients

1 1/3 lbs 605g / 21ozSalmon fillet - cut in 4 pieces
2   Mixed salad greens - washed and torn
  (a combo of romaine, red leaf, butter
  Lettuce, escarole or watercress)
12   Asparagus stalks - cooked and chilled
  Tarragon Honey Mustard Dressing
1   Garlic clove - minced or pressed
1/4 cup 59mlOlive oil, preferably virgin olive oil
1 1/2 tablespoons 22mlWhite wine vinegar
2 tablespoons 30mlDijon-style mustard
1 teaspoon 5mlHoney
3/4 teaspoon 3.8mlDried tarragon leaves
1/8 teaspoon 0.6mlFreshly-ground black pepper
  Salt - to taste

Recipe Instructions

Seafood Alternatives: trout, halibut, scallops, monkfish

For the dressing: Combine all the ingredients, except the salt, in a small bowl and whisk until blended (or shake the ingredients in a jar). Add salt to taste. Let stand 30 minutes or overnight to blend flavors.

Rinse the fish in cold water. Measure the thickness of the fish and pour water into a deep skillet or saute pan to measure twice that thickness. Bring the water to a boil, add the salmon, cover the pan and remove it from the heat. Let stand until the fish is opaque but still moist and shiny in the center of the thickest area, about 10 minutes for a fillet 1-inch thick; up to 20 minutes the fish will remain piping hot without over-cooking.

Meanwhile toss the salad greens with two-thirds of the dressing. Arrange the greens on individual plates. Add the asparagus around the edge.

Lift the fish from pan and drain well. Arrange the salmon on top of the greens. Drizzle the salmon pieces equally with remaining dressing and serve.

This recipe yields 4 servings.

Simply Seafood (recipe archive) at


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