One of the difficult things about cooking during the week is that time and energy often come up a bit short when you get home to cook an elaborate meal. This challenge is magnified when you are trying to make the meal not only taste good but be healthy for you as well.
Luckily, this recipe manages to be healthy, tasty and quick to make. This is the holy trinity when it comes to weeknight dinners as far as I’m concerned. I can’t take the credit for this one however as it was my lovely wife’s idea.
The only real work you have to do is making the homemade vinaigrette.
Prep
- Put the Spinach in a salad bowl.
- Slice the grape tomatoes to your preferred size.
- Put the salad aside while you make the vinaigrette.
Ingredients for the salad
- 1 Bag of fresh spinach
- 1 small smoked salmon filet
- ½ a box of grape tomatoes
Ingredients for the vinaigrette
- 1/3 cup of extra virgin Olive Oil
- 2 tablespoons of white wine vinegar
- 2 teaspoons of mustard
- The Juice of ½ lemon squeezed
- 1 teaspoon of dried dill weed
- ½ shallot finely chopped
- 2 teaspoons of honey
Making the vinaigrette
- Mix the lemon juice, mustard, vinegar, dill weed and shallots in a bowl
- Whisk them vigorously until they are well mixed together
- While whisking, slowly stream in your olive oil to help integrate it with the vinaigrette
Final Preparation
- In a slow stream pour the vinaigrette over all part of the salad and then toss it to ensure the vinaigrette is well integrated.
- Cut the smoked salmon in half and place it on top of the salad for final presentation.
This is definitely one of the simpler recipes we have done but the end result is fantastic. The smokiness of the salmon pairs perfectly with the tangy and slightly spicy finish of the vinaigrette. We paired this meal with a Geyser Peak Sauvignon Blanc which will be a “Wine under Nine” selection in an upcoming post.
So if you are looking to be healthy on a weeknight, give this recipe a try and let us know what you think!
