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.
salmon mustard salad
- Yield: 1
- 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)
- 1 T spicy mustard of your choice
- 1 lemon juiced
- 1 T champagne vinegar (can use white wine or apple cider)
- 1 T water
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!