Chopped Salad with Lemon Vinaigrette and Salmon

from the Seattle Times, July 12, 2007

via Kathy Lindenbaum and Sue Hemmy

serves 6

Lemon Vinaigrette 

4 tablespoons lemon juice

3 tablespoons olive oil

1 teaspoon dry mustard 

1/4 teaspoon Cayenne pepper

1/2 teaspoon sea salt freshly ground pepper to taste 

Chopped Salad 

1/2 cucumber, peeled, seeded and chopped

1 cup marinated artichoke hearts, drained and coarsely chopped 

3/4 cup finely diced red pepper 

1/2 cup Walla-Walla or other sweet onion, chopped

3 cups shredded romaine lettuce 

2 cups torn or very small arugula

1/4 cup chopped basil 

1 1/2 to 2 pounds salmon filets, about 1 inch thick cut into 6 pieces, stovetop smoked (see note below) and skin removed 

To prepare vinaigrette, combine ingredients in a small jar. Shake, correct the seasonings and refrigerate until ready to use. Toss all salad ingredients together. Then toss again with Lemon Vinaigrette, reserving 1 tablespoon, and divide on individual plates. Top with the fish and drizzle with the remaining dressing.

Salmon can also be grilled or poached with equally good results. For a really good stovetop smoker see Cameron Cookware. You could also use mahi- mahi instead of salmon.

The fish is a great addition to a really nice and refreshing chopped salad!