Seared Salmon Salad - News, Weather, Sports, Toledo, OH

Seared Salmon Salad

Seared Salmon Salad
Fresh salmon fillet seared on iron skillet with a fennel seed / black peppercorn crust and served over mixed greens
tossed with red onion, cherry tomatoes, capers  and a lemon vinaigrette.

5 oz. Salmon
1/4 oz. whole black peppercorns (liquid oz.)
1 oz. fennel seeds  (liquid oz.)

  • Grind spices together in coffee mill and then press firmly into salmon being sure to coat completely  to form crust when cooking.
  • Place non-stick pan on medium heat until it starts to smoke then place salmon gently in pan cooking on each side for about 1.5 minutes per side ( I like mine to be about medium)

Lemon dressing for salmon salad
Fresh squeezed juice from four large lemons and the zest from two
1/2 oz. salt pepper mix (liquid oz.)
2 cups extra virgin olive oil
  • Whisk vigorously and toss in salad using a large bowl.

Using a mix of greens of your choosing, toss in:
  • 1/4 oz. capers (liquid oz.)
  • 5 cherry tomatoes cut in half
  • Julienne red onion ( as much or little as you would like)

Remember that you can tweak any recipe to suite your individual tastes, so have fun and experiment.
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