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Average: 3.3 (7 votes)

Smoked Salmon 
with Roasted 
Vegetable Salad

Fresh smoked salmon is one of my favourite foods, but it’s high in sodium, so if you are watching your intake, this salad is good without it, too. The goat cheese adds a wonderful flavour, but low-fat ricotta or feta can also be used.

Ingredients

3 beets, peeled, 1 cm dice
1 small sweet potato, peeled, 1 cm dice
1 parsnip, peeled, 1 cm dice
2 medium carrots, peeled, 1 cm dice
1/2 red onion, 1 cm dice
1/4 acorn squash, peeled, 1 cm dice
3 Tbsp (45 mL) extra-virgin olive oil
Pinch each salt and pepper
1/2 lemon, zest and juice  
Small handful parsley, diced
8 slices smoked salmon
1/2 cup (125 mL) goat cheese

Materials

I like to use tin foil to roast vegetables on the barbecue because this method retains the bright colours and elimin-ates the possibility of burnt, dried-out corners you can get when using a baking sheet in the oven.

Directions
  1. Preheat oven to 400°F or barbecue 
to medium.
  2. In a bowl, toss diced vegetables with olive oil. Place two-foot-long (60 cm) piece of tin foil on counter, then spread diced vegetables on top of foil. Season with salt and pepper. Fold in all sides to the centre and tightly seal.
  3. Roast for 20 minutes.
  4. Open the top of the foil package to release steam and continue to cook another 20 minutes until carrots and beets are tender.
  5. Place vegetables back in bowl, add lemon zest, lemon juice and parsley, and toss together. Adjust seasoning.
  6. Place one cup (250 mL) of roasted vegetable salad on each of four plates. Add two slices of smoked salmon and 
a couple of tablespoons (30 mL) of goat cheese to each plate.


Serves four

Nutritional information

Per serving: 391 calories, 24 g protein, 21 g fat (7 g saturated fat), 30 g carbohydrates, 7 g fibre, 32 mg cholesterol, 1930 mg sodium

Best Health Magazine, September 2010; Photography by Edward Pond

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