Zesty Lemony Salmon Salad
Whoever said that “simple is best” had this zesty lemony salmon salad in mind!
It’s quite tasty despite being so straightforward. A true delight for the spring!aaa
The warm, buttery-flaky salmon, crisp fresha vegetables, and sharp fresh Romaine were all drenched in a bright, lemony vinaigrette.Brightness and
In addition to being fresh, this is quite satisfying!
Wait until your salmon is sautéed in this AMAZING dressing mixture before you sample it. This is a recipe you will want to cook again and again!
Recipe By:Rachel Maser
Ingredients:
- 11/2-pound fillets of salmon
- Two large fresh lemons
- 1½ cups extra virgin olive oil or mild avocado oil, with their zest and juice
- ground pepper and sea salt, to taste
- Two tablespoons of either raw or pure maple syrup
- Two tsp of mustard dijon
- Two large heads of romaine lettuce
- sliced 1 red onion half and finely sliced
- chopped 1 bunch of fresh cilantro
- chopped 2 large cucumbers
Directions:
- Dry off your salmon with a paper towel. Place on the counter for approximately ten minutes to allow it to reach room temperature.
- In the interim, have your spicy dressing ready:
Whisk together the oil, sea salt, pepper, raw honey/maple syrup, Dijon, lemon zest, and freshly squeezed lemon juice in a small bowl until thoroughly mixed. - Drizzle around one-third of the dressing over the raw salmon, making sure to coat every side thoroughly.
Make sure the leftover part of your zesty dressing mixture stays away from the raw fish and save it for salad dressing. - Before adding the fish, heat a large skillet over medium-high heat. Sear your salmon fillets for about 5 minutes on each side, flipping once, until golden and flaky. The thickness of your fish will determine how long it takes to cook in real time.
- Meanwhile, combine the chopped lettuce, cucumber, onion, and cilantro leaves in a large bowl (or divide among 4 single-serving bowls). Pour over the dressing that was set aside and toss.
Serve your salad right away after adding grilled, flaky fish on top.
Have fun!
TIPS:
- To ensure that your salad tastes exactly like the olive oil you use, make sure you truly adore the flavour of the oil you use for salads like this one. Every one of them has a distinct flavour.
- Your salad will taste much better with the fresh lemon zest added! Avoid skipping it!
- Use freshly squeezed lemon juice from a real, fresh lemon at all times.
- Store-bought lemon juice in a bottle will make your salad taste quite acidic or strangely metallic. We aim for an exceptionally vibrant and crisp flavour. The gorgeous dark pink to crimson colour of wild salmon meat is caused by the antioxidant astaxanthin found in it. Its natural diet is to blame!
- Even while wild salmon usually costs a little more than farmed salmon, it is well worth the extra money!
- Salmon obtained from wild fish is higher in vitamins, minerals, and anti-inflammatory properties.
Usually, I only buy salmon when I’m browsing the seafood counter and I see that wild-caught salmon is on sale. At that point, I make sure to get some for myself!