Who says that salad has to be a boring side dish? So many of them are laden with thick, heavy dressings and other toppings that deem them anything but healthy, some folks opt to just skip the salad in exchange for something that may indeed be fried and greasy, but is also flavorful and satisfying. Don’t give up on salad just yet. Turn that hum-drum side dish into a fresh, healthy and delicious main dish that is bursting with flavor.
To prepare the salmon, use a technique that is commonly used in restaurants: pan roasting. Pan roast the salmon by searing it on one side, turning and then finish cooking it in the oven. The result will be moist, perfectly cooked fish that took almost no effort to prepare.
When cooking fish with the skin on, always sear it first skin side up. The opposite side is known as the presentation side, meaning that it is the side of the fish that will be presented on the plate. Note that once the salmon is completely cooked, the skin will come right off, if desired.
With the beautiful weather in Broken Arrow right now, take time to stroll around Broken Arrow’s weekly farmers’ market to discover wonderful ingredients for this salad or your own culinary masterpiece.
The market, located at 418 South Main, is open from 8 a.m. – noon. Come out and show support for local farmers and other vendors.
Pan Roasted Salmon Salad
- 1 pound cooked center cut salmon filet, cut into 4-6 pieces
- 2 tablespoons olive oil
- Salt and pepper
- 1 bag (6 oz.) baby spinach
- 1/2 cup chopped celery
- 1 red bell pepper, seeded and cut into thin strips
- 2 tablespoons minced red onion
- 1 tablespoon capers, drained
- 3 Roma tomatoes, chopped
- 2 tablespoons lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/3 cup olive oil
- 1 tablespoon finely chopped dill
Preheat oven to 400.
Heat a large skillet over high heat. Once skillet is very hot add oil. Add the salmon to the skillet, skin side down. Salt and pepper the salmon. Sear for 2-3 minutes and flip fish over.
Transfer skillet to the oven and roast for an additional 4-6 minutes. Fish should flake easily with a fork and be opaque throughout. Let salmon cool for a few minutes and then cut into bite sized pieces.
Wash spinach and spin dry. Place in a large bowl of serving platter. Add the celery, bell pepper strips, red onion, capers and tomatoes. Toss lightly.
Arrange salmon over spinach and veggies.
In a small bowl, whisk together lemon juice and mustard. Whisk in olive oil in a slow, steady stream.
Drizzle dressing over salad and carefully toss.
Sprinkle fresh dill over all and season with salt and pepper to taste.
Makes 4 servings