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Seared Salmon Salad
Created by: Howcan Team
Ingredients
- 4 salmon fillets, 6 oz each
- 8 cups mixed greens
- 1/4 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cucumber, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Season the salmon fillets with salt and pepper on both sides.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey to make the vinaigrette. Set aside.
- Heat a non-stick skillet over medium-high heat. Add the salmon fillets, skin side down, and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 2-3 minutes until the salmon is cooked to your desired doneness. Remove from heat and set aside.
- In a large bowl, toss the mixed greens, cherry tomatoes, red onion, and cucumber with the prepared vinaigrette.
- Divide the salad mixture onto 4 plates. Place a seared salmon fillet on top of each salad.
- Sprinkle the crumbled feta cheese over the salads and serve immediately.
Seared Salmon Salad is a delectable dish that has its roots in the Pacific Northwest, where fresh salmon is abundant. Renowned chefs like Tom Douglas and Ethan Stowell have popularized this dish in Seattle, infusing it with their own unique twists. The dish typically features a perfectly seared fillet of salmon atop a bed of vibrant mixed greens, accompanied by an array of colorful vegetables and a zesty vinaigrette. The key to a stellar Seared Salmon Salad lies in the quality of the salmon and the balance of flavors in the dressing. For the best version of this dish, head to Seattle's iconic seafood restaurants or try making it at home with the freshest ingredients.
25 min
4
320 calories
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