Warm Salmon & Roasted Vegetable Salad Recipe

Name: Warm Salmon & Roasted Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 servings
Ingredients: 8 shallots, quartered; 4 carrots, peeled and cut into 1/2-in./1-cm X 1-in./2.5-cm pieces; 1 bunch radishes, tops trimmed, halved; 2 tbsp (30 mL) olive oil; 1/2 tsp (2 mL) salt, divided; 1 tbsp (15 mL) apple cider vinegar; 2 tsp (10 mL) maple syrup; 1 tsp (5 mL) grainy mustard; 8 cups (2 L) loosely packed arugula; 1/3 cup (75 mL) coarsely chopped, toasted walnuts

Ingredients

8 shallots, quartered
4 carrots, peeled and cut into 1/2-in./1-cm X 1-in./2.5-cm pieces
1 bunch radishes, tops trimmed, halved
2 tbsp (30 mL) olive oil
1/2 tsp (2 mL) salt, divided
1 tbsp (15 mL) apple cider vinegar
2 tsp (10 mL) maple syrup
1 tsp (5 mL) grainy mustard
8 cups (2 L) loosely packed arugula
1/3 cup (75 mL) coarsely chopped, toasted walnuts

PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 10 servings

Instructions

Preheat oven to 400°F (200°C). In bowl, toss together shallots, carrots, radishes, olive oil and 1/4 tsp (1 mL) salt. Arrange in single layer on large baking sheet. Roast in oven, turning occasionally, 25 min., or until vegetables are lightly golden and tender. Set aside.
Meanwhile (after fish is cooked), use melted butter and juices from Seafood Steamer bags to make warm vinaigrette by whisking the liquids from bags with vinegar, maple syrup and grainy mustard.
Gently toss arugula with roasted vegetables. Transfer to platter. Break salmon into large pieces and scatter over salad. Sprinkle with walnuts. Drizzle with warm vinaigrette.

Dinner