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)
  

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)