Roasted Apple and Salmon Salad
Pennsylvania Apple/New York Apple
1 5-ounce piece salmon
fillet with skin
2 teaspoons extra-virgin
olive oil, divided, plus
more for drizzling
Salt and pepper
1 Eastern Empire* apple,
cored and peeled, cut
in 6 pieces
1/2 tablespoon chopped
fresh chives
2 cups salad greens
2 tablespoons pumpkin
seeds, lightly toasted
DRESSING
1/4 cup red wine vinegar
3 tablespoons water
1/2 cup extra-virgin
olive oil
1/2 1-ounce packet Italian
salad dressing mix
Preheat oven to 425°F.
Rub salmon all over with 1 teaspoon oil and season to
taste with salt and pepper. Roast, skin side down, on
a foil-lined baking sheet in upper third of oven until
fish is just cooked through, about 1 2 minutes.
At the same time, drizzle apple with 1 teaspoon olive
oil and roast until tender, about 12 minutes.
To prepare the dressing, whisk together all ingredients
until combined.
Cut salmon in half crosswise, lift flesh from skin with
a metal spatula and transfer to a plate. Discard skin,
drizzle salmon with oil and sprinkle with chives.
Arrange salad greens on plates and top with pumpkin
seeds, apples and salmon.
Drizzle with dressing to taste. Makes 2 servings.
Tip: Other Eastern apple varieties such as Jonagold or
Gingergold are also good choices.
Brands may vary by region; substitute a similar product.
Grilled Shrimp and Mango Salad
Freska Produce
3 tablespoons thinly sliced
green onions
1/3 cup lime juice
2 tablespoons fish sauce
(sold in Asian markets)
1 teaspoon sugar
1 small garlic clove,
minced
1 small hot chile, such
as serrano, seeded
and minced
2 large, firm Freska*
mangoes, peeled
and shredded
1 pound shrimp
( 25-30 per pound)
8 slender skewers
2 cups salad greens
Lime slices, for garnish
(optional)
Combine green onions, lime juice, fish sauce, sugar,
garlic and chile in a bowl. Mix in shredded mango.
Chill while preparing shrimp.
Shell and devein shrimp and rinse well; divide into
4 portions. Thread 1 portion onto a skewer. Run a
second skewer through the shrimp 1/2 to 1 inch from
the first skewer, to keep them flat. Repeat with
remaining shrimp.
Grill shrimp on a medium-hot grill, covered, for about
3 minutes on each side, or until opaque but still a bit
moist in the center of the thickest parts.
Place greens on a platter. Mound the mango mixture
on the greens, using a slotted spoon. Place shrimp
over the mango salad and garnish with lime slices.
Makes 4 servings.
Brands may vary by region; substitute a similar product.
