Simply Salmon Salad | The Little Shop of Olive Oils

Simply Salmon Salad

Liza MacLeod

Ingredients:

Marinade/Dressing

  • 3 tablespoons  Extra Virgin Olive Oil (any varietal)
  • 2 tablespoons  Sicilian Balsamic Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon fresh dill
  • 1 tablespoon capers (small)
  • 1 teaspoon minced garlic
  • 1/4 teaspoon onion powder
  • 1 tablespoon Aioli or Mayonnaise 
  • 1/2 teaspoon dried Italian Seasoning (with a dash of crushed red pepper)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Salmon Filets
  • 5 tablespoons  Blackberry Ginger Balsamic (divided)

Salad

  • 4 cups romaine lettuce chopped (or baby spinach)
  • 1/2 cup Fennel (sliced thin)
  • 1 hard boiled egg (sliced)
  • roasted asparagus

Directions:

  1. Cover salmon filets in blackberry ginger balsamic and allow to sit in the fridge for at least 30 minutes. 
  2. In a small bowl, whisk together olive oil, lemon vinegar, mustard, dill, garlic, onion powder, Italian seasoning, salt and pepper.  Set aside.
  3. Season salmon with salt and pepper. Heat 1 tablespoon oil in a skillet over medium heat. Sear salmon on both sides until crispy and cooked to your liking. The salmon should start to fall apart when a fork is inserted. 
  4. While salmon is cooking, prepare all salad ingredients into a large bowl. Top with fennel, sliced egg, asparagus, mayonnaise and finally capers.
  5. Place salmon over the salad and drizzle with dressing. Enjoy!

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