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Salmon Salad Bowl

Spring 2020
F202002009.jpg
food and drink

BY: Eshun Mott

Take your delicious prepped ingredients, add a few extra raw vegetables and turn them into a satisfying protein-laden salad!

 

⅔ cup (150 mL) cooked Farro (recipe below)
¼ cup (60 mL) Zesty Lemon Vinaigrette, divided (recipe below)
4 cups (1 L) torn lettuce
1 cup (250 mL) blanched asparagus, cut into 1-inch (2.5-cm) lengths
½ cup (125 mL) blanched pea pods, cut in half ½ cup (125 mL) thinly sliced fennel
2 tbsp (30 mL) chopped parsley
2 pieces cooked Mustardy Roast Salmon Fillets (recipe below)

1 Toss farro with 1 tbsp (15 mL) vinaigrette and divide between 2 container

2 Divide lettuce, asparagus, pea pods, fennel, parsley and salmon between container Put remaining dressing in a small container on the side.

Makes 2 servings

FARRO

You can omit the step of toasting the grain, but toasting does boost its flavour. If you are poaching the chicken as well, you can use the flavourful liquid left from cooking, but dilute it slightly so your farro isn’t overly salty.

1 cup (250 mL) farro
3 cups (750 mL) water or low-sodium chicken stock

1 Toast farro in a dry skillet over medium heat for 5 minutes or until it begins to pop and take on colour. Pour into a bowl and let cool slightly.

2 Put cooled farro into a medium pot with salted water or stock and bring to a Turn heat to medium-low and simmer gently for 25 to 30 minutes or until tender. Drain off any excess liquid and spread out on a plate to cool (this will stop it from cooking further).

Makes 3 servings


ZESTY LEMON VINAIGRETTE
A bright and well-balanced vinaigrette that will perk up so many kinds of lunches.

2 tbsp (30 mL) white wine vinegar
2 tbsp (30 mL) strained fresh lemon juice
1 tsp (5 mL) grated lemon rind
1 tsp (5 mL) honey
¼ cup (60 mL) extra virgin olive oil
Salt and freshly ground black pepper

1 Combine vinegar, lemon juice, rind, honey and olive oil in a small jar and shake to emulsify. Season with salt and pepper to taste.

Makes about ½ cup (125 mL)


MUSTARDY ROAST SALMON FILLETS
Sweet and savoury, this salmon makes a moist and flavourful addition to any lunch.

1 lb (455 g) salmon fillet
2 tbsp (30 mL) sweet Thai chili sauce
1 tbsp (15 mL) grainy mustard
¼ tsp (1 mL) Sriracha
1 tsp (5 mL) grated garlic
Salt

1 Preheat oven to 425°F (220°C). Line a baking sheet with Cut salmon into 3 equal-sized pieces, and place on foil skin-side down.

2 Combine chili sauce, mustard, Sriracha and garlic and generously coat Season with salt. Bake for 10 to 15 minutes or until salmon begins to flake when you press down on it.

Makes 3 servings

F202002009.jpg
food and drink

Salmon Salad Bowl

Spring 2020

BY: Eshun Mott

Take your delicious prepped ingredients, add a few extra raw vegetables and turn them into a satisfying protein-laden salad!

 

⅔ cup (150 mL) cooked Farro (recipe below)
¼ cup (60 mL) Zesty Lemon Vinaigrette, divided (recipe below)
4 cups (1 L) torn lettuce
1 cup (250 mL) blanched asparagus, cut into 1-inch (2.5-cm) lengths
½ cup (125 mL) blanched pea pods, cut in half ½ cup (125 mL) thinly sliced fennel
2 tbsp (30 mL) chopped parsley
2 pieces cooked Mustardy Roast Salmon Fillets (recipe below)

1 Toss farro with 1 tbsp (15 mL) vinaigrette and divide between 2 container

2 Divide lettuce, asparagus, pea pods, fennel, parsley and salmon between container Put remaining dressing in a small container on the side.

Makes 2 servings

FARRO

You can omit the step of toasting the grain, but toasting does boost its flavour. If you are poaching the chicken as well, you can use the flavourful liquid left from cooking, but dilute it slightly so your farro isn’t overly salty.

1 cup (250 mL) farro
3 cups (750 mL) water or low-sodium chicken stock

1 Toast farro in a dry skillet over medium heat for 5 minutes or until it begins to pop and take on colour. Pour into a bowl and let cool slightly.

2 Put cooled farro into a medium pot with salted water or stock and bring to a Turn heat to medium-low and simmer gently for 25 to 30 minutes or until tender. Drain off any excess liquid and spread out on a plate to cool (this will stop it from cooking further).

Makes 3 servings


ZESTY LEMON VINAIGRETTE
A bright and well-balanced vinaigrette that will perk up so many kinds of lunches.

2 tbsp (30 mL) white wine vinegar
2 tbsp (30 mL) strained fresh lemon juice
1 tsp (5 mL) grated lemon rind
1 tsp (5 mL) honey
¼ cup (60 mL) extra virgin olive oil
Salt and freshly ground black pepper

1 Combine vinegar, lemon juice, rind, honey and olive oil in a small jar and shake to emulsify. Season with salt and pepper to taste.

Makes about ½ cup (125 mL)


MUSTARDY ROAST SALMON FILLETS
Sweet and savoury, this salmon makes a moist and flavourful addition to any lunch.

1 lb (455 g) salmon fillet
2 tbsp (30 mL) sweet Thai chili sauce
1 tbsp (15 mL) grainy mustard
¼ tsp (1 mL) Sriracha
1 tsp (5 mL) grated garlic
Salt

1 Preheat oven to 425°F (220°C). Line a baking sheet with Cut salmon into 3 equal-sized pieces, and place on foil skin-side down.

2 Combine chili sauce, mustard, Sriracha and garlic and generously coat Season with salt. Bake for 10 to 15 minutes or until salmon begins to flake when you press down on it.

Makes 3 servings

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