Long story short, I made a salad for September's Improv Challenge. And it is tangy-sweet delicious. And pretty healthy.
Salmon Salad with Creamy Honey Mustard Dressing
For the salmon:
2 6 oz portions skinned boneless salmon fillet
freshly cracked black pepper
For the dressing:
¼ cup buttermilk
¼ cup sour cream
2 Tbsp Dijon mustard [Maille]
2 Tbsp honey
¼ tsp ground black pepper
1 tsp dried parsley flakes
For the salad:
spring mix with herbs [Nature's Promise Organic]
chopped, peeled, seeded cucumber
small slivers of red onion
Preheat the oven to 425˚F. Place the salmon fillets in a baking dish. Brush the tops lightly with olive oil and season with salt and pepper. Bake 12-15 minutes, depending on how well done you like your salmon.
While the salmon bakes, dump all the dressing ingredients into a bowl and whiz with an immersion blender until smooth and uniformly blended. A regular blender or bowl-and-whisk combo will work, too, obviously. Makes about 6 ounces of dressing.
Toss lettuce blend with cucumber and onion. Divide between two plates.
Gently remove the salmon fillets the tray and place atop the salads. Drizzle with the honey mustard dressing. Serve.
You could also omit the olive oil and brush the salmon with some of the dressing before baking it. Of course, this would mean assembling the dressing first! Also, the recipe makes more dressing than you'll need for two salads, but it will keep in the fridge for a few days (can't exactly say how long since I tend to eat it all within 3 days).
The dressing is a bit runny, but I don't know how to fix that without changing how it tastes and it will thicken up a bit if you refrigerate it (well, the first batch thickened up ... but the second didn't).
I used linden honey in this recipe, but any mild-tasting honey would work just fine.