Fish Salad with Tomato Dressing
Fish Salad with Tomato Dressing
Open in full-screen mode

Fish Salad with Tomato Dressing

20 MIN
10 MIN
30 MIN



  1. In a saucepan, soften the shallots in the oil. Add the honey, vinegar and Cayenne pepper. Continue cooking for 2 minutes. Add the tomatoes and simmer over medium heat for about 2 minutes. Add the fish. Season with salt and pepper. Cover and simmer for about 4 minutes or until the fish is cooked. Pour into a large bowl and refrigerate for 30 minutes or until the mixture has chilled.
  2. Remove the fish chunks from the dressing. With a fork, break the fish into large pieces.
  3. In a bowl, combine the spinach, beans, artichoke hearts and cherry tomatoes. Add the dressing and toss. Adjust the seasoning. Scatter the fish pieces over the salad and serve.


Long live baked tomato! Did you know that cooked tomatoes recipes are rich in lycopene? Lycopene, are those thousands of small pigments responsible for the color of the tomato and its anticancer properties. When cooking this fruit-vegetable, heat has the effect of breaking the lycopene which are then more easily absorbed by the body than raw tomatoes. By cooking tomatoes in olive oil, it can also maximize the amount of cells absorbed.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.