Roasted Salmon Recipe

Combine red wine vinegar, olive oil, sugar, salt, pepper and minced garlic in a small bowl. Whisk to dissolve sugar and salt.

Place quartered tomatoes in a shallow bowl, pour the marinade over them, toss gently to coat, and let sit at room temperature for at least 15 minutes while you prepare other components. Reserve marinade.

In a small bowl, stir together mayonnaise, Greek yogurt, red wine vinegar, olive oil, minced garlic and chopped soppressata until smooth.

Season with salt, pepper and oregano. Taste and adjust acidity or salt. Chill until ready to dress salad.

In a small saucepan over medium heat, add the minced shallot and the white wine. Bring to a gentle simmer and reduce the wine until about 2 tablespoons of liquid remain (about 6–8 minutes).

Whisk the white miso paste with the heavy cream until smooth, then whisk into the reduced wine and shallots.

Lower heat to medium-low. Cut the cold unsalted butter into 1-tablespoon pieces and whisk in, a few pieces at a time, allowing each addition to emulsify into the sauce before adding more. Continue until sauce is glossy and thickened.

Stir in the grated farmhouse white cheddar until melted and incorporated. Season with salt and freshly ground black pepper. Keep warm on the lowest heat setting or transfer to a warm bowl. If sauce gets too thick, whisk in a teaspoon of warm water or lemon juice to loosen.

Heat a grill pan or large skillet over medium-high heat. Toss summer squash slices with 1 tablespoon olive oil and a pinch of salt and pepper. Grill or sear slices 2 minutes per side until lightly charred and just tender. Transfer to a plate to cool slightly.

Blanch the english peas in boiling salted water for 1 minute, then immediately plunge into an ice bath to preserve color. Drain and set aside.

Roughly chop swiss chard leaves (discard or save stems for another use). In the same skillet over medium heat, wilt the chopped chard with a teaspoon of olive oil and a squeeze of lemon juice for 1–2 minutes until bright and tender. Season lightly with salt and pepper and remove from heat to cool.

In a large bowl, combine butter lettuce, chickpeas, cucumber slices, grilled summer squash, blanched peas, wilted swiss chard, sliced pepperoncini and the marinated tomatoes (with a little of their reserved marinade if desired). Toss gently to combine.

Drizzle the soppressata creamy Italian dressing over the salad to taste (about 2–3 tablespoons per serving) and toss again lightly.

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil and brush with 1 tablespoon olive oil.

Pat salmon fillets dry with paper towel. Rub both sides with 2 tbs olive oil total, season with kosher salt, black pepper and lemon zest.

Place salmon skin-side down on the prepared baking sheet. Roast in the preheated oven until the flesh is opaque and flakes easily with a fork, about 10–12 minutes depending on thickness (6-oz fillets typically take 10–12 minutes). For a slightly crisp top, finish under the broiler 1 minute — watch carefully.

Remove salmon from oven and let rest 2 minutes. Squeeze a little lemon juice over each fillet.

Divide the dressed salad among 4 plates as a bed for the salmon.

Place one roasted salmon fillet on top of each salad portion.

Spoon 2–3 tablespoons of warm miso beurre blanc over each salmon fillet and a little onto the salad for extra flavor.

Scatter toasted pine nuts or slivered almonds and microgreens or parsley over the plates. Add additional cracked black pepper and a lemon wedge if desired. Serve immediately.