Platter Salad
My family commercial fishes for Sockeye Salmon each year in Washington and Alaska. This recipe is a favorite way to enjoy our delicious fresh-caught Salmon each year.
Ingredients list:
2 medium ripe tomatoes cut into wedges
3 farm fresh hard boiled eggs cut into wedges
1/2 fillet of steamed sockeye salmon grilled and cooled
6 cooled cooked Yukon gold potatoes cut into wedges
3 handfuls of fresh watercress
10 green olives
Cracked black pepper for presentation.
Dressing:
1 tbsp dijon mustard
1/4 cup olive oil
1 tsp chopped fresh rosemary
1 tsp salt
1 tsp pepper
1 tsp honey
1/4 cup rice wine vinegar
4 tbsp plain yogurt
In a glass jar with a lid add all of the dressing ingredients and shake well. Allow this dressing to rest on the counter for 20 minutes and shake again before serving.
On a large platter arrange the salad ingredients in groups. In a small bowl toss the watercress with a one tablespoon of the dressing. Place the salad in the middle of the platter. Drizzle the entire platter with the dressing. Crack black pepper over the platter and serve.