- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 lb
- salmon fillets (4 pieces) with honey-Dijon seasonings in seafood steamer bags
- 500 g
- ¼ cup
- olive oil
- 60 mL
- ½ tsp
- lemon zest
- 2 mL
- 3 tbsp
- lemon juice
- 45 mL
- ⅛ tsp
- each salt and pepper
- 0.5 mL
- ½ lb
- mushrooms, thinly sliced
- 250 g
- 4
- celery stalks, thinly sliced (leaves reserved)
- ½ cup
- shaved Parmesan cheese (about 1 oz/30 g)
- 125 mL
Method
- Step 1
- Cook salmon according to seafood steamer bag instructions.
- Step 2
- Meanwhile, in large bowl, make dressing by whisking oil with lemon zest and juice, salt and pepper. Toss with mushrooms and sliced celery.
- Step 3
- Divide salad onto 4 serving plates; garnish with reserved celery leaves and Parmesan. Serve salmon alongside.
Tips
A mandoline slicer is helpful for thin, even mushroom and celery slices. For wide Parmesan shavings, use a vegetable peeler to shave pieces from a cheese wedge.
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