Reviewed: May 27, 2012

This was a great inspiration recipe for me and I have to admit I made several changes. I eat salmon at least 3 times a week, and usually bake or grill it. I never use oil with it, as it is an oily fish to begin with. This time I decided to poach the fish using 1/2 c water, 1/2 wine, some sliced onion & tarragon. Only took 5 minutes and poaching leaves NO fishy odor in the house. I made my salad bed with romaine lettuce and added fresh mushrooms (why saute them?), avocado, and grape tomatoes. (Had no feta or would have it it too)To save time, I used a little of Paul Newman's Lite Honey Mustard Dressing. Wow! What a fantastic salad. Next time I think I'll add some red pepper and a handful of blueberries.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Charlee

Home Town: Chicago, Illinois, USA

Reviewed: Nov. 17, 2011

Everybody loved this salad! I wasn't too sure about putting in the fresh jalapenos, so I put them on the side for those who wanted to try. I really liked the added kick. Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Laurr

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jun. 1, 2011

We really enjoyed this as a base recipe, which I modified both to make healthier and based on our tastes. We steamed the salmon and then put a little salt, pepper, and olive oil on it. Left out the mushrooms. Used mixed greens instead of lettuce and left out the cilantro, jalapeno, and feta. Instead of the vinegar, I subbed lemon juice, and I added some chopped green onions. It turned out light, flavorful, and oh so healthy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

iloveonions

Cooking Level: Intermediate

Reviewed: Mar. 22, 2011

This salad was very good. I used red onion instead of the mushrooms. I did not use the vinegar but used lemon juice with the olive oil. I also did not combine the lettuce and instead just plated it. The salmon was still warm when I added it to the bowl so next time I will cook the salmon ahead of time. It may be even better if it all melds in the fridge for awhile. Will make this again. Yummo!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

cookinmama

Reviewed: Mar. 18, 2010

This salad was excellent!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

aylanicole

Reviewed: Feb. 3, 2010

I left out the mushrooms and jalapeno, used roma tomato (and more of it), and substituted lemon juice for the vinegar. I already loved combining salmon and avocado. The cilantro and feta were interesting and tasty additions. I am sure I will make this again, perhaps with the mushrooms next time (I didn't have any on hand.)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JPMJ

Cooking Level: Intermediate

Living In: Comox, British Columbia, Canada

Reviewed: Jun. 18, 2009

Very tasty and very easy! I added shredded carrots for extra nutrients, but didn't have mushrooms to add. I only used half a fresh jalapeno and that was enough. My husband said it added "just enough" surprise to his tastebuds! I liked the oil & vinegar dressing because it makes it lower caloried, but if I had fresh mangos I would add some to this salad. The mango would help take the bite out of the jalapenos. I'll will make this one again. Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

IMSURFBUNNY

Cooking Level: Intermediate

Reviewed: Jan. 5, 2009

Pretty good, but I added another big tomato and used pickled Jalapenos (about 2 TBSP)instead of fresh because my fresh ones are still on the vine. My avocado was a big one also. Put a bunch of arugula in with the lettuce to give it a more peppery flavor as well. Will make again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

DECAR48

Reviewed: Aug. 18, 2008

Not bad, but I wasn't keen on the mushrooms with the other flavors. Also, I used white balsamic instead of distilled white vinegar as I find the latter way too tart. If I were to make this again, I would throw in some red onion and maybe even some sweetcorn kernels. Thanks, Dena!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Aug. 7, 2008

We just tried this one and it turned out pretty good. I followed the suggestion of adding onions to the mushroom and I also throwed in some finely chopped leek. Did't have jalapeños this time, but will make again soon with all the ingredients. Perfect for a summer dinner.

Was this review helpful? [ YES ]
1 user found this review helpful