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Salad Days: Cafe Rani's Salmon Salad

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Often considered the healthiest fish, salmon is low in calories and saturated fats and high in omega-3 essential fatty acids. It can be prepared in a variety of ways, but Cafe Rani (2917 Magazine St., 895-2500; www.caferanimagazine.com) makes it the centerpiece of one of its fresh salads. Chef/manager Michael Yates says the popular salad is a light summer dish that can easily be made at home.

Cafe Rani's Salmon Salad

Serves 1

Salad:

2 cups field greens

4 oz. diced tomatoes

3 oz. haricots verts (green string beans)

3 oz. mung bean sprouts

2 oz. feta cheese

4 oz. balsamic vinaigrette

4 oz. piece of marinated salmon, cooked to medium doneness

Vinaigrette:

3 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon minced shallot

1 teaspoon hot pepper sauce

3/4 teaspoon salt

1 cup cold-pressed extra virgin olive oil

Freshly ground black pepper

Marinade:

4 oz. balsamic vinegar

4 oz. sesame oil

4 oz. tamari (wheat-free soy sauce)

Directions:

  Marinate the salmon for at least 30 minutes.

  Cook the green beans in a pot of salted boiling water for 2 to 3 minutes or until it is al dente (cooked but still crisp when you bite it).

  Heat a medium saute pan and sear the salmon on both sides for about 3 minutes per side, depending on the thickness of the salmon and your preferred doneness.

  Place the greens in a salad bowl and top with the tomatoes and haricots verts. Place the salmon on the salad and top with sprouts and feta, then drizzle with vinaigrette.

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