Continuing what is apparently a trend, I have a delicious pile of seafood over some salad greens. In my defense, wild Sockeye salmon was on sale at the market this week, and I had salad greens left over from last week. … Okay, so that’s not really a defense. Either way, Darren and I were both highly pleased with the results. =)
8 oz or so fresh salmon filet (skin off or on, your choice.)
extra virgin olive oil
salad greens, two or three good handfuls
1 teaspoon spicy or dijon-style mustard (I used Dr. Gonzo’s Adirondack Black Fly)
1 teaspoon honey
apple cider vinegar, just a splash
grill seasoning or dry rub, preferably spicy (I used Dr. Gonzo’s One Hump Dry Rub)
dried dill (optional)
1 tomato, diced
1/2 cucumber, peeled and diced
1 avocado, pitted, peeled, diced, and tossed with some lime juice
nonstick cooking spray
preheat oven to 425 degrees
use this time while the oven preheats to get your chopping done.
generously rub oil onto both sides of salmon.
sprinkle salt, grill seasoning or dry rub, and a little dill on top.
crank your stove up to high and slap down a good skillet, oven-safe is preferred. If you have a good stainless steel one, use it.
Once your skillet is screaming hot, spritz it with a tiny amount of cooking spray and slap down your salmon (flesh side down first, if you’ve got the skin on still)
THIS WILL SMOKE. HAVE YOUR FUME HOOD ON. TRUST ME.
Jiggle your pan a little so the salmon doesn’t stick. (between the oil AND the cooking spray, you shouldn’t have a problem.)
Cook salmon for about a minute or until the flesh just barely starts to blacken.
Flip salmon, jiggle again to make sure it wont’ stick, and immediately throw it in the oven. (NOTE: If you don’t have a skillet that you can put in a hot oven, flip the salmon into a pie plate or cookie sheet that’s been sprayed with cooking spray.)
Cook salmon until firm and it flakes when you apply pressure. Take it out of the oven as soon as you think it’s close to done – remember, it will continue to cook for a little while after you remove it from the heat, and overcooked salmon is just not as good as properly cooked salmon.
Build your vinaigrette: Whisk together the mustard, honey and cider vinegar. Slowly drizzle in olive oil while whisking, until you have your desired consistency. Add a pinch of salt if you like.
toss greens in vinaigrette to lightly coat leaves. divide up between two plates.
top with tomatoes and cucumber. If desired, lightly sprinkle some salt over top.
Cut salmon into two even (mostly) pieces and put one on top of each pile.
Top with avocado. Serve with a warm pita on the side, if desired.
If you want to go really crazy, add a little dollop of sour cream on top.
Dig in and enjoy =)