For an extra-special effect, steam and marinate the vegetables separately and arrange them separately around the salmon. –Spruce Point Inn, Boothbay Harbor, Maine
Yield:
Serves 4Ingredients
4 stalks celery
3 large carrots
2 large zucchini
2 cups broccoli florets
1 clove garlic, pressed
1/2 cup vegetable oil
1/4 cup minced onion
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon dill weed, crumbled
1 teaspoon prepared mustard
1/2 teaspoon salt
2 cups fresh cooked salmon, or 1 can (15-1/2 ounces)
Crisp salad greens
1 large tomato, quartered
Instructions
Thinly slice celery, carrots, and zucchini on the diagonal. Steam celery, carrots, zucchini, and broccoli 3 minutes or until crisp-tender. Place in a 3-quart casserole dish. Combine garlic, oil, onion, vinegar, lemon juice, honey, dill weed, mustard, and salt in screwtop jar. Shake well. Pour over vegetables; refrigerate at least 1 hour or overnight. Drain and bone salmon and place on crisp salad greens in center of platter Arrange marinated vegetables and tomato pieces around salmon and pour any remaining dressing over it.
