Seafood Salad With Blueberry Vinaigrette

Seafood Salad With Blueberry Vinaigrette IN

She Who Must Be Obeyed and I just don’t eat as much as we used to. When I made Grilled Dilled Salmon in the last post, we only needed one of the fillets to feed both of us so I had a leftover salmon fillet. This made the opportunities for one of our favourites, seafood salad.

The timing was perfect as my first planting of spinach was in full production.

I decided to go with a nice blueberry vinaigrette to make this a truly special meal rather than just using up some leftover salmon.

I started by cleaning and tearing up the spinach.

Seafood Salad With Blueberry Vinaigrette 1

I made up the vinaigrette by putting the blueberries, vinegar, honey and oil in a blender and processing until smooth. Store the vinaigrette in a sealed container in the fridge.

Seafood Salad With Blueberry Vinaigrette 2

I fried the bacon until crisp and chopped it.

Seafood Salad With Blueberry Vinaigrette 6

I cut the salmon into strips. You can use any fish or seafood. Shrimp and scallops are particularly good.

Seafood Salad With Blueberry Vinaigrette 3

I tossed the spinach with the vinaigrette. Then I spread the bacon over it and arranged the salmon on top.

Seafood Salad With Blueberry Vinaigrette 4

Here it is plated.

Seafood Salad With Blueberry Vinaigrette at oldfatguy.ca

The Verdict

This should never be referred to as leftovers. The sweet of the blueberries, the tart of the vinegar and the salty bacon all are a perfect foil to the rich flavour of seafood.

This is a great dish.

The Old Fat Guy

Seafood Salad With Blueberry Vinaigrette

Yield: 2 servings

Seafood Salad With Blueberry Vinaigrette

Ingredients

  • 250 grams (1/2 pound) salmon, fish, shrimp or scallops, cooked
  • 1500 ml (6 cups) torn spinach leaves
  • 3 strips bacon
  • 125 ml (1/2 cup) blueberries (frozen or fresh)
  • 50 ml (1/4 cup) white wine vinegar
  • 25 ml (2 tablespoons) honey
  • 90 ml (1/3 cup) extra virgin olive oil

Instructions

  1. Cook the bacon until crisp and chop coarsely.
  2. Put the blueberries, vinegar, honey and oil in a food processor or blender. Process until smooth.
  3. Put dressing in the fridge until ready to serve the salad.
  4. Cut the seafood into slices or pieces if necessary.
  5. Toss the spinach in the dressing.
  6. Spread the bacon over the lettuce.
  7. Arrange the seafood over the lettuce.
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