SALMON SALAD

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
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