Fish Salad with Tomato Dressing
Fish Salad with Tomato Dressing
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Ingredients
  • 4 shallots, sliced
  • 1/4 cup (60 ml) olive oil
  • 2 tablespoons (30 ml) honey
  • 3 tablespoons (45 ml) red wine vinegar
  • 1 pinch Cayenne pepper (optional)
  • 2 tomatoes, diced
  • 1 lb (454g) halibut, cut into 2-inch (5-cm) chunks
  • 8 cups (2 litres) baby spinach
  • 2 cups (500 ml) yellow beans, blanched
  • 1/2 cup (125 ml) artichoke hearts, drained and quartered
  • 24 cherry tomatoes, halved
  • Salt and pepper
  • Preparation
  • In a saucepan, soften the shallots in the oil. Add the honey, vinegar and Cayenne pepper. Continue cooking for 2 minutes. Add the tomatoes and simmer over medium heat for about 2 minutes. Add the fish. Season with salt and pepper. Cover and simmer for about 4 minutes or until the fish is cooked. Pour into a large bowl and refrigerate for 30 minutes or until the mixture has chilled.
  • Remove the fish chunks from the dressing. With a fork, break the fish into large pieces.
  • In a bowl, combine the spinach, beans, artichoke hearts and cherry tomatoes. Add the dressing and toss. Adjust the seasoning. Scatter the fish pieces over the salad and serve.
  • Description
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