Recipes

Citrus Salmon Salad with Hefeweizen Vinaigrette

By Elise Loschiavo
  • Meal: Entree
  • Seasonality: Summer
  • Difficulty: Easy
  • Serves: 1 - 2
  • Time: 30 minutes
  • Beer Style: American Wheat Ale
  • Brewery: Sebago Brewing Company
 

This light, fresh salad will make the perfect summer evening meal. A bed of baby spinach, topped with salmon and served with a vinaigrette made from Sebago Brewing Company's Hefeweizen—perfection!

Ingredients

Salad
8oz cooked salmon filet
1/4 cup goat cheese, crumbled
4 grapefruit segments
12 mandarin orange slices
2 tbsp sliced almonds
1.5 cups baby spinach

Hefeweizen Vinaigrette
1 12oz bottle Sebago Brewing Company Hefeweizen
1.5 cups extra virgin olive oil
2 tbsp dijon mustard
3 tbsp white vinegar
1.5 tbsp rice wine vinegar
3 tbsp honey
1tbsp dried tarragon
1/4 cup orange juice

Directions

Arrange citrus fruit on top of a bed of baby spinach.  Scatter goat cheese and almonds and top with the cooked salmon filet.

For the dressing: Mix all ingredients except olive oil.  Add olive oil in a slow stream while whisking to emulsify. Drizzle on top of salad.

 

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