A few months ago I hosted our monthly Alpha Phi girls dinner and my friend Ally brought over a salad with this amazing Moroccan Vinaigrette. It was sweet but spicy and unlike any vinaigrette I'd had before. I of couse couldn't forget about it so I decided to re-create the salad Ally brought over and top it with salmon to make a meal out of it and also added some goat cheese. This salad was incredible, seriously, thanks to Ally for finding such a great vinaigrette!
Moroccan Salmon Salad
vinaigrette via Whole New Mom
2 salmon filets
lettuce of choice, I used mixed greens and spinach
1/2 cucumber, diced
4-6 radisshes, thinly sliced
1/4 red onion, thinly sliced or diced2 roma tomatoes, thinly sliced
2 ounches goat cheese crumbled (more or less if you'd like)
morrocan vinaigrette (recipe follows)
Roast salmon filets at 375 for 12-15 minutes until flake easily with a fork. Compile salads in two bowls with lettuce, veggies, and goat cheese. Top with warm salmon & vinaigrette. Serve!
1/3 cup olive oil
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
3/4 tsp paprika
1/2 tsp ground cumin
1/2 small clove garlic, finely minced, or a pinch of garlic powder
1 very small pinch cayenne (ground red) pepper
2 tablespoons tightly packed minced fresh parsley (or 2 tsp dried parsley)
1/2 tsp salt, or to taste
lots of freshly ground pepper (optional)
Combine all ingredients and mix well. Taste and adjust seasonings adding more lemon juice or vinegar if you like. Store unused portion in refrigerator for up to two weeks.