(salmon Salad) Recipe

Line a small baking sheet with parchment paper. In a small nonstick skillet over medium heat, melt 1 tsp butter with 2 tbsp sugar until bubbling. Add 0.75 cup walnut halves and toss to coat. Cook, stirring frequently, 3–4 minutes until sugar crystallizes and walnuts are glossy then slightly dry. Sprinkle 1/4 tsp fine sea salt, stir, transfer to prepared sheet to cool and separate. Let cool completely (about 10 minutes).

Chop 4 slices thick-cut bacon crosswise into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon pieces, stirring occasionally, until crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain. Reserve 1 tsp rendered bacon fat for dressing if desired (optional).

Halve the pear lengthwise, remove core and seeds. Lightly brush cut sides with 1 tsp neutral oil or melted butter and rub with 1 tsp lemon juice to prevent browning. Preheat a grill pan or outdoor grill to medium-high. Grill pear halves cut-side down until char marks form and pear is tender but still holds shape, about 3–4 minutes. Flip and warm the skin side 1 minute. Remove and let cool slightly, then thinly slice (about 6–8 slices).

In a small bowl or jar combine 2 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1 tsp minced fresh rosemary, 1/2 tsp salt and 1/4 tsp black pepper. Whisk while slowly streaming in 1/4 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning. Optionally whisk in 1 tsp reserved bacon fat for a smoky note. Set aside.

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add 2 tbsp olive oil. Place salmon fillets skin-side up in the pan and sear without moving for 2–3 minutes until golden. Flip and reduce heat to medium. Add 1 tbsp butter to the pan and spoon melted butter over the tops while cooking about 2–4 more minutes depending on thickness, until internal temperature reaches 125–130°F for medium-rare to medium (salmon will continue to cook). If desired, squeeze half a lemon over the finished fillets. Remove to a plate and rest 3 minutes, then flake into large chunks.

In a large bowl combine 6 cups mixed greens and 1/2 cup shaved Parmesan. Add warmed or room-temperature grilled pear slices, 4 sliced cooked bacon pieces (whole or slightly broken), and the cooled frosted walnuts.

Drizzle 2–3 tbsp rosemary vinaigrette over the salad (start with 2 tbsp and add more to taste). Toss gently to coat greens evenly, taking care not to break salmon too much.

Arrange tossed greens on two serving plates. Top each with pan-roasted salmon chunks, dividing evenly. Finish with an extra sprinkle of shaved Parmesan and a few whole frosted walnuts for texture. Serve immediately.