Seared Salmon Salad
I made the most delicious salad for dinner yesterday. We have been on a dinner kick to eat protein served on a large bed of salad greens. For my preference, that is a perfect meal. My husband generally prefers something more hearty. But surprisingly enough, he is completely on board with this way of eating. He has a funny way of referring to this as "chick food", but don't be offended. He is humbled to see the smarter side of eating.
If you follow my simple searing process for salmon, you are just about done with preparing this dinner salad. Then make my basic vinaigrette with a quick addition of mayonnaise to make it creamy; toss over a large bunch of salad greens and dinner is served. For a heartier meal, add roasted potatoes to the salad bowl, tossed with dressing. Dinner in less than 15 minutes. How nice.
Fresh Salmon - skin on, cut into portion size
Canola or Olive Oil
Cracked Black Pepper
Rinse the salmon and pat dry with paper towels. Place a large non-stick pan over high heat. Allow the pan to become very hot. Add oil to thinly coat the bottom of the pan. Sprinkle the salt and pepper over the salmon, drizzle a small amount of oil over the salmon. Carefully, lay the salmon flesh side down into the hot pan. Don't move or flip the salmon for at about 5 minutes. You will see the salmon changing color from the pan side moving up. You want a dark colored sear on this side of the salmon. When this side is fully seared, a spatula should easily slip under the salmon so that it can now be flipped onto the skin side. Cook this side for about 2 minutes. Turn off the heat. Using tongs, remove the skin by pulling back at one corner, and pulling across the full piece of salmon. It should remove easily. Discard the skin. Flip the salmon over so that the flesh side is now up. Allow to rest in the pan for 2 minutes. Remove from the pan and place onto your serving plate.
Creamy Herb Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
2 tablespoons champagne vinegar
6 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon chopped basil and chives, combined
In a small bowl, add the Dijon mustard, honey, salt and pepper; whisk to combine. Add the vinegar; whisk to combine. Slowly drizzle in the oil, whisking vigorously while doing so. Whisk in the mayonnaise. Stir in the chopped herbs.
Put It Together: Make the salad dressing. Sear the salmon. Place a large amount of salad greens in a bowl. Add the roasted potatoes, if using. Toss together with enough salad dressing to coat the greens. Divide the tossed salad greens onto serving plates. Top with the seared salmon. Drizzle a bit more dressing on the salmon.