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Smashed Salmon Salad

21 Aug

All of the reminiscing about college that I did last weekend really got me in the mood for one of my favorite meals from college…the Smashed Salmon Salad.

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Kona Bistro was the place we went to in college for special occasions…especially when our parents were in town since it’s a little on the pricey side for a college student. When you go to Kona Bistro, you obviously get the Smashed Salmon Salad. You can’t pass through Oxford, Ohio without trying it. Miami of Ohio isn’t exactly located in a convenient location to just “pass through” on a road trip…it’s in the middle of corn fields. Luckily, I discovered this recipe on Pinterest which allowed me to recreate the fond memories I have of “bopping” up and down high street without a care in the world. I put my own little twist on it but am thankful to have come across this original recipe.

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To all my fellow Miamians out there, as you enjoy this delicious salad, I hope you look back fondly on the wonderful memories that can only be made in a place like Oxford, Ohio.

I would love to hear your favorite college memory in the comment section 🙂

Smashed Salmon Salad

Serves 2

Adapted from: tokissthecook.blogspot.com

2-6 ounce salmon filets

2 tablespoons dijon mustard

1/2 cup mango chutney (Trader Joe’s has done it again with this little jar of heaven.)

12 ounces Yukon Gold potatoes, peeled and cubed

1 tablespoon skim milk

1 tablespoon low-fat cream cheese

1 tablespoon butter

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

2 handfuls spinach

3/4 cup shredded carrots

4-5 heirloom tomatoes, sliced thin (any tomatoes will work, but heirlooms make for a beautiful presentation)

1. Combine dijon mustard and 1/4 cup of mango chutney in a large ziplock bag. Place salmon filets in bag and marinate in refrigerator for 30 minutes.

2. Line a baking sheet with foil. Place empty baking sheet in the oven. Preheat oven to 500 degrees. Once the oven is preheated, remove baking sheet. Turn temperature down to 275 degrees. Place salmon filets skin-side down on the baking sheet. Brush any leftover marinade over salmon. Put baking sheet back in the oven and roast salmon for 12-15 minutes until salmon reaches an internal temperature of 125 degrees on an instant read thermometer. Remove the skin of the salmon from the filet using a sharp knife.

3. Meanwhile, place potatoes in a pot filled with cold water. Bring water to a boil and boil potatoes until tender. Drain potatoes and let rest in the pot, off heat, for about 5 minutes. Add milk, cream cheese, butter, garlic powder, and onion powder in pot. Using an electric mixer, whip potatoes until all ingredients are combined and potatoes are smooth. Season with salt and pepper to taste.

4. Assemble the salads by placing a handful of spinach on each plate. Place half of the mashed potatoes (about 1/2 cup) on top of each plate of spinach. Add half of the sliced tomatoes on top of each mound of potatoes. Next, add half of the carrots to each plate onto of the tomatoes. Lastly, place the cooked salmon on top of the tomatoes. Finish each plate with 2 tablespoons of mango chutney on top of the salmon. Enjoy 🙂

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