Fish Salad with Tomato Dressing
Fish Salad with Tomato Dressing
Ingredients
- 4 shallots, sliced
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) honey
- 3 tablespoons (45 ml) red wine vinegar
- 1 pinch Cayenne pepper (optional)
- 2 tomatoes, diced
- 1 lb (454g) halibut, cut into 2-inch (5-cm) chunks
- 8 cups (2 litres) baby spinach
- 2 cups (500 ml) yellow beans, blanched
- 1/2 cup (125 ml) artichoke hearts, drained and quartered
- 24 cherry tomatoes, halved
- Salt and pepper
Instructions
- In a saucepan, soften the shallots in the oil. Add the honey, vinegar and Cayenne pepper. Continue cooking for 2 minutes. Add the tomatoes and simmer over medium heat for about 2 minutes. Add the fish. Season with salt and pepper. Cover and simmer for about 4 minutes or until the fish is cooked. Pour into a large bowl and refrigerate for 30 minutes or until the mixture has chilled.
- Remove the fish chunks from the dressing. With a fork, break the fish into large pieces.
- In a bowl, combine the spinach, beans, artichoke hearts and cherry tomatoes. Add the dressing and toss. Adjust the seasoning. Scatter the fish pieces over the salad and serve.
Fish Salad with Tomato Dressing