Apricot Salmon Salad Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Rub both sides with 2 tablespoons olive oil, then season evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Squeeze the juice of half a lemon over the fillets and let sit at room temperature for 10 minutes while preparing other components.

Grill or pan-sear

Preheat a grill or a heavy skillet (cast-iron) over medium-high heat until hot. If grilling, oil the grates. Place salmon skin-side down (if skin-on) and cook without moving for 4–5 minutes. Flip carefully and cook 2–4 minutes more, until internal temperature reaches 125–130°F for medium-rare to medium (carryover will bring it higher). If using skinless fillets, cook 3–4 minutes per side depending on thickness. Remove from heat and let rest 3–4 minutes.

Finish

If desired, squeeze a little more lemon over the cooked salmon. Break into large flakes for plating or leave whole to place atop each salad.

Make vinaigrette while salmon rests so flavors blend. In a blender or food processor combine 3/4 cup fresh or thawed raspberries, 3 teaspoons red wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Blend until mostly smooth.

With the blender running on low, stream in 6 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens. Taste and adjust seasoning. If the dressing is too thick, add up to 1 tablespoon warm water to reach a pourable consistency. Strain through a fine mesh sieve if you prefer a seed-free vinaigrette. Refrigerate briefly if not using immediately; whisk before using if separation occurs.

Prepare fruit and nuts: Wash and quarter the apricots (remove pits). If using toasted almonds, toast 1/4 cup sliced almonds in a dry skillet over medium heat 2–3 minutes, stirring, until fragrant and lightly golden; cool.

In a large bowl, place 10 cups mixed salad greens. Add 1/2 cup dried cherries and 3/4 cup crumbled Gorgonzola, reserving a small sprinkle for garnish. Add the quartered apricots and toasted almonds.

Add enough raspberry vinaigrette to lightly coat the greens: start with about 4 tablespoons and toss gently. Add more dressing to taste, but avoid overdressing; you should have some dressing left for the plated salmon.

Divide the dressed salad among 4 plates (about 2.5 cups greens per serving). Top each portion with a whole grilled salmon fillet or an even portion of the flaked salmon. Spoon a little extra vinaigrette over the salmon and finish with a final pinch of crumbled Gorgonzola and a grind of black pepper.