2-4 salmon filets
(Adapted from Jessica Gavin)
8 cups of mixed greens (I used romaine, kale and spinach)
1 cup grape tomatoes, halved
1/2 hothouse cucumber, peeled and chopped
1/2 cup red onion, chopped and marinated in red wine vinegar 20 minutes, then drained
1/2 red bell pepper, chopped
4 oz. feta cheese
Any other assorted veggies or salad toppings you like such as: shredded carrots, snow peas, toasted walnuts etc.
LEMON BASIL VINAIGRETTE
1/4 cup lemon juice, plus 1 tsp zest
1/2 cup extra virgin olive oil
1 TBSP dijon mustard
1 tsp honey
2 cloves garlic, chopped
8-10 fresh basil leaves
1 tsp freshly chopped oregano
1/2 tsp sea salt
1/4 tsp pepper
Place lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper in a food processor.
Mix until well combined and a thicken dressing is achieved, ~ 30 seconds. Add more salt and pepper as desired.
SALMON: I made the salmon the night before by sprinkling the filets with kosher salt and coriander. Then I place them in a very hot skillet (flesh side down) for about 4 minutes. Then I turned them over (skin side down) for another 4 minutes or so (until the skin was crispy). I then placed them in the oven at 400 degrees F to finish cooking (roughly 5 minutes).
You can certainly prepare the salmon and serve it immediately in the salad, or do like I did and enjoy it one night as a meal with sides and the next night or at lunch the next day have it in a salad.
Final step is to make your salad by layering the salad ingredients. Finish the salad with the dressing and you’re all set!
Categories: Sides & Salads