This vibrant and distinctive main dish features a bed of crisp salad greens topped with a puff pastry shell, brimming with tender glazed salmon and a refreshing citrus salsa. Elegant, yet surprisingly easy, it's ready in just 45 minutes.
cost per recipe: $16.00
The price is determined by the national average.
pound salmon fillet, cut into 6 pieces
cup balsamic vinegar
teaspoons Dijon-style mustard
tablespoons olive oil
large orange, peeled and diced
cups grape tomatoes, cut in quarters
cup chopped red onion
tablespoon capers, drained
tablespoon chopped fresh cilantroleaves
cups mixed salad greens
package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Heat the broiler. Place the fish onto a broiling pan. Beat the vinegar, mustard and oil in a small bowl with a fork or whisk. Drizzle half the vinegar mixture over the fish.
Broil 4 inches from the heat for 10 minutes or until the fish flakes easily when tested with a fork.
Stir the orange, tomatoes, onion, capers and cilantro in a medium bowl. Add the remaining vinegar mixture and toss to coat.
Divide the salad greens among 6 plates. Top each with 1 pastry shell. Place 1 piece fish into each pastry shell and top each with about 1/4 cup orange mixture.