Coumadin Safe Creamy Corn and Salmon Salad

Servings: 4 | Serving size: about 2 cups salad

Cooking time: 45 minutes (does not include chilling time)

This recipe can easily be multiplied and makes great leftovers (try them in tacos).

Ingredients

• 3 quarts water
• 2 tsp. white wine vinegar
• 12 ounces salmon filets
• 2 tsp. olive oil
• 2 medium onion (thinly sliced)
• 2 ears corn (cut kernels from the cob)
• 1/4 tsp. dried tarragon
• 3 tsp. Dijon mustard
• 2 ounces goat cheese
• 1/4 tsp. salt
• 1/2 medium red bell pepper (diced)
• 1/2 medium yellow bell pepper (diced)
• 1 medium carrot (sliced thinly crosswise)

Preheat the oven to 375°F.

Place the water and vinegar in a large skillet over high heat.

When the water begins to boil, reduce the heat to keep it just below a simmer and add the salmon.

Poach the salmon for 10 to 15 minutes depending on the thickness of the filet.

Remove the salmon to a plate, let cool, and then put in the refrigerator.

Rinse out the skillet, dry it, and place in the oven to heat for 5 minutes.

Add the olive oil and onion to the pan and return to the oven.

Roast the onions for 15 minutes. Stir occasionally.

Add the corn and tarragon. Cook for another 10 minutes. Stir occasionally.

While the onions are cooking, place the mustard, goat cheese and salt in a large mixing bowl.

After the corn is cooked, add it to the mixing bowl.

Fold together with the goat cheese and mustard until blended and the cheese has melted.

Refrigerate until chilled.

Flake the poached salmon into the mixing bowl, add the red and yellow peppers and the carrots, and fold together.

Serve.