I had some salmon in the kitchen freezer and some supergrain mix in the fridge. I also had some left-over corn on the cob and left over lightly steamed green beans. Both of those went into this salad. It also has tomato and red onion. It's pretty simple really. Truthfully this could be an entire leftover salad if you had any kind of leftover meat or grains from dinner in the previous nights. You could make it with rice, quinoa or lentils and with leftover chicken, instead of salmon. It's pretty darn versatile.
Update: I didn't even get to try this before it was all gone! Guess we'll have to take my hubby's word on how good it was. It was another one of those recipes that he said,
"You did write this down, right? Because it's the best thing you've ever made."
It always is, honey. It always is. How quickly he forgets all of the other stuff! Haha. My kitchen is a constant whirlwind of creativity. . . . . . . but believe me, I have 2 fails for every 1 success. This just happened to be a success!
Here are the ingredients we used:
1 pound of salmon, poached with about a teaspoon of lemon juice, cut into bite-sized pieces
about 4 ounces of lightly-steamed green beans, cut into 1 inch pieces
1/2 cup of diced red onion
1 slicing tomato, diced
2 ears of corn, sliced off the cob
2 cups chicken broth
1 cup supergrains
For the Dressing:
1/4 cup Rice Vinegar
1/4 cup olive oil
1/2 cup canola oil
1/2 teaspoon salt
1 teaspoon dried parsley
3/4 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
- Cook your salmon as you wish: grill, poach, bake. You could probably even use canned salmon to make it easier, if you keep it in your kitchen pantry.
We removed a lot of the fat that emerges when poaching before cutting into bite-sized pieces.
- Cook your quinoa or supergrains according to package directions, subbing chicken broth for water.
- Combine all vegetables in a large bowl.
- When salmon is cooked, cut into bite-sized pieces and slightly cooled, add to the vegetable mixture.
- Combine dressing ingredients and whisk.
- Let supergrains or quinoa cool for at least 10 minutes after cooking before adding to the salad.
- Add the supergrains to the vegetables and pour dressing over everything.
- Stir until well-combined.
- Refrigerate for at least 3 hours. (I didn't have time, so I stuck mine in the kitchen freezer for 1 hour and then moved it to the fridge.)
What's your favorite thrown-together chilled salad in the Summertime?