Red Line Diner Salmon and Berry Salad

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This recipe is 100% dedicated to our favorite Diner we’ve eaten at in the USA. That is, the amazing Red Line Diner in Fishkill, NY. Like many Diners they’ve got an unbelievably extensive menu. All of the food on the menu is delicious and of an extremely generous proportion! In addition to their world class 7-tiered Chocolate Cake (yes, 7!) is this phenomenal Salmon and Berry Salad

So, in honor of the Red Line Diner, we’ve created our version of this beautiful Salad which we hope you will love as much as we do. What is surprising about this salad is just how filling it is. Sometimes you think of a salad as a side, or an opening act to the main course however this Salad stands on its own as the main course.


The recipe is ‘technically’ for 2 people, however you’ll easily be able to feed 4. We just eat a lot!

This Salmon and Berry Salad is so fun, care of two very unique ingredients

The two fun and unique stand out ingredients in this dish are the Berries, and the Candied Walnuts. For the Berries, use whatever Berries that you like! Strawberries, Raspberries, Blueberries, Blackberries are all delicious in this dish. The dish requires using Frozen Berries which is totally ok! They are blitzed down into a beautiful sauce that pairs beautifully with Salmon

We then add a bunch of beautiful ingredients to flavor the sauce, which makes it almost like a vinaigrette. We add Olive Oil, Red Wine Vinegar, and Dijon Mustard to the sauce, along with some Shallots. These delicious ingredients are all blitzed together to create this wonderful tasting sauce / vinaigrette

Once those delicious berries are blitzed, you want to pass them through a sieve to remove any of the berry seeds, and any other rough stuff that won’t be too pleasant to eat. The goal for the sauce is to create a lovely, smooth texture to compliment the smooth, flakiness of the perfectly cooked Salmon

Not just regular Walnuts, no sir. These are Candied Walnuts!

The second fun ingredients are the Candied Walnuts. They’re simple to make and add a beautiful texture and sweetness to the dish. We’ve got a link to create your own Candied Walnuts here, so be sure to whip these up ahead of time as they add so much depth and crunch to this amazing salad

The Candied Walnuts are quite simple to make, it’s all about timing. Melt some White Sugar into a saucepan over medium heat along with the Walnuts. You’ll need to stir the Walnuts around in the sugar constantly for about 6 – 7 minutes. Nothing will happen for a while, but don’t give up! After a little while, the Sugar will begin to caramelize and coat the Walnuts with a beautiful glaze

The trick to perfecting the Walnuts is all about timing. Nothing happens, and then very quickly, everything happens! You’ve got about a 20 – 30 second window to get the Walnuts lovely and coated and removed from the heat. The Caramel can quickly burn, so it’s important that you time the removal of the Walnuts from the Sugar perfectly

A little trick to preserve the color of your Apples

Another little trick for this salad: Add ½ the Lemon Juice to the Green Apples as soon as you cut them to prevent them from going brown. This is a great trick to learn and can be used in so many dishes, and not just on Apples too. Adding some Lemon Juice to Avocados is a great way to help perverse their brilliant color

For this recipe you will need a blender to blitz the frozen Berries. Also, aim to prepare the Candied Walnuts ahead of time as they will keep well for a few weeks anyway. You can always snack on a couple before dinner anyway!

Red Line Diner Salmon and Berry Salad Recipe

Ingredients

• 1 ½ lbs. Salmon
• 4 cups Romaine Lettuce, chopped
• ½ Red Onion, sliced
• 1 Green Apple, cored and diced
• Juice of 1 ½ Lemons
• 2 Mandarins, peeled and segmented
• 2 tbsp. Goats Cheese
• ½ cup Candied Walnuts (see recipe here)
• 1 ½ cups Frozen Mixed Berries
• ½ cup Olive Oil
• ¼ cup Red Wine Vinegar
• 1 tsp. Dijon Mustard
• 1 Shallot, roughly chopped
• Salt & Pepper
  
  

Instructions

1. Begin by making the Berry Dressing by placing the Frozen Berries, Olive Oil, Red Wine Vinegar, Dijon Mustard, Shallot, Salt and Pepper into a blender. Blend until it forms a smooth texture
2. Pass the liquid through a sieve to remove any seeds from the Berries. Use the back of a spoon to push as much of the sauce through as you can
3. Mix in the Juice of ½ a lemon then taste for seasoning. Add additional Lemon Juice or Salt if needed
4. Place the Salmon skin side down on a baking tray. Season well with Salt and Pepper then roast in the oven pre-heated to 225 degrees for 25 – 30 minutes until cooked. It will form a lovely light pink color and will easily flake when cooked
5. In a large salad bowl combine the Romaine Lettuce, Green Apple, Mandarins, and Red Onion. Mix the Berry dressing in with the Salad ingredients until evenly coated. Top the Salad with the Candied Walnuts and Goats Cheese
6. Finally, flake the Salmon into large pieces and place atop the Salad. Serve immediately
   
   

Thank you again to the amazing Red Line Diner in Fishkill, NY for the inspiration for this meal. We highly encourage anyone who happens to be in the area to check them out. Our favorite diner in the USA!

If you enjoyed this delicious Salmon and Berry Salad then you’re in for a treat! Here’s some of our other favorite salad recipes that we just know you’re going to love making. Save them for the next time you’re looking for a hearty, healthy meal!

• Greek Salad with Chicken
• Kale Caesar Salad with White Anchovies
• Strawberry Romaine Salad with Green Apple
• Creamy Lemon Pepper Chicken Salad
  
  

Happy Cooking!