Silver Salmon Salad Strawberry Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Rub each fillet with 2 tbs olive oil (reserved oil in ingredients list will cover both salmon and dressing), sprinkle evenly with kosher salt, black pepper and lemon zest. Let sit at room temperature for 10 minutes.

Preheat & char

Preheat a grill or heavy cast-iron pan to medium-high heat (about 425–450°F / 220–230°C). Oil the grates or pan lightly. Place salmon skin-side down and cook without moving for 4–5 minutes until the skin is crisp and a good char forms.

Finish cooking with glaze

Flip salmon carefully and brush the top with 1–2 tablespoons of the warm citrus glaze (see Citrus glaze section). Cook another 2–3 minutes, brushing once more, until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. Remove salmon to a plate and let rest 3–4 minutes; residual heat will carry it to about 135°F.

Combine orange juice, lemon juice, honey and soy sauce in a small saucepan over medium heat. Bring to a gentle simmer and reduce by about one-third, 6–8 minutes, stirring occasionally.

Whisk cornstarch with cold water to make a slurry. Remove the saucepan from heat, stir in the butter until melted, then return to low heat and whisk in the cornstarch slurry. Cook for 30–60 seconds until slightly thickened. Taste and adjust balance (add a touch more honey if too tart). Keep warm for brushing the salmon.

In a large mixing bowl, combine chopped romaine and mixed baby greens. Add sliced shallot, halved strawberries and chiffonade basil if using. Toss lightly to combine.

Toast hazelnuts: spread hazelnuts on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes until fragrant and lightly browned. Let cool, then rub in a clean kitchen towel to remove loose skins and roughly chop. Set aside.

Tear cambozola into bite-size pieces and keep chilled until ready to assemble so it holds its texture on the salad.

In a jar or small bowl, combine white balsamic vinegar, honey and Dijon. Whisk while slowly streaming in 3 tbs olive oil until emulsified. Season with salt and black pepper. Taste and adjust acidity or salt as needed.

Dress greens: drizzle about half of the dressing over the greens and strawberries and toss gently to coat. Add more dressing as needed to lightly dress but not saturate the greens.

Plate: divide the dressed greens among 4 plates or large bowls. Flake or place one salmon fillet on top of each salad, skin-side up for presentation.

Scatter toasted hazelnuts and torn cambozola around the salad. Spoon 1 teaspoon of the reserved citrus glaze over each salmon fillet and finish with a light sprinkle of coarse sea salt. Serve with lemon wedges on the side to squeeze over fish if desired.

Serve immediately so salmon remains warm and greens stay crisp.