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.