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salmon mustard salad

To kickoff the return from my posting sabbatical, I would like to introduce you all to one of the world’s most delicious salads. Later this week, I will reveal to you the main reason I had salmon on my mind (and in my fridge). I bought an extra fillet just for this salad.

Although this would make a delicious dinner salad, I ate it for lunch. Yes, I went home, cooked, assembled, and ate all during my lunch hour. It is that easy.

The colorful veggies are a great crunchy compliment to the perfectly seared rare salmon fillet. I used an herb garden mix for the base of greens; the bites of parsley and dill completed the picture. I dressed the whole thing in one of my favorite healthy dressings: spicy lemon mustard.

I used Beer and Brat mustard because that’s what I had on hand at the time. You can use Dijon, Deli, or any other mustard that you like.

Enjoy!

salmon mustard salad

serves 1

Ingredients:

Salad:

1 fillet of wild salmon (3 – 6 oz depending on how much you need)

2 heaping cups of herb garden salad mix (if not available, use any greens you like)

1/3 of a cucumber (cut into bite-sized pieces)

1/2 of an orange bell pepper (cut into bite-sized pieces)

7 radishes (cleaned and quartered)

1 t garlic powder

pinch of sea salt and cracked pepper to taste

1 t of oil for pan (I used Walnut Oil, you can use extra virgin olive oil [EVOO] or any other oil of your choice)

Dressing:

1 T spicy mustard of your choice

1 lemon juiced

1 T champagne vinegar (can use white wine or apple cider)

1 T water

Directions:

Preheat your oven to 350 degrees.

Turn a burner heat to medium/high under a medium-sized skillet.

Dress the salmon fillet in the garlic powder, sea salt, and pepper.

Pour the 1 t of oil in the pan and lay the salmon top down. Let it sit here for about 5 minutes.

Meanwhile, chop all the veggies and sprinkle over the bed of mixed greens.

After the 5 minutes of the salmon being on the stove, flip it over and transfer it to the over. Let it sit in the oven for approximately 8 minutes.

In a separate bowl, whisk the mustard, lemon juice, vinegar, and water to form the mustard.

When the 8 minutes are over, check the salmon by peering into the thickest part of the fillet to see that it meets your taste. This timing will give you a medium rare fillet – if you like yours more well-done, cook it longer in the oven.

Carefully cut up the salmon into bite-sized chunks and lay on top of the veggies. Sprinkle with the dressing and enjoy!

Time: ~15 min

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