Salmon Funghi Salad Recipe

Clean the portabella caps with a damp cloth, remove stems and slice into 1/2-inch (1.2 cm) strips.

In a shallow bowl combine 3 tbs balsamic vinegar, 1 tbs olive oil, 1 minced garlic clove, 1 tsp thyme, 1 tsp salt and 1 tsp black pepper. Whisk to combine.

Add the sliced mushrooms to the marinade and toss to coat. Let sit for 10–15 minutes at room temperature, stirring occasionally so all pieces soak up the marinade.

Heat a grill pan or skillet over medium-high heat. Add a thin film of oil or spray. Grill mushrooms in a single layer 3–4 minutes per side until browned and slightly reduced. Remove from heat and set aside to keep warm.

Pat salmon fillets dry with paper towels. Rub both sides with 2 tbs olive oil, then season evenly with 1 tsp sea salt and 1 tsp freshly ground black pepper.

Preheat a grill, grill pan or skillet over medium-high heat until hot. If using a grill, oil grates to prevent sticking.

Place salmon skin-side down and grill 4–5 minutes without moving to develop a crust. Flip and cook 2–4 more minutes, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or longer to desired doneness. Remove and let rest 3 minutes. Squeeze a lemon wedge over each fillet.

In a small bowl or jar combine 3 tbs key lime juice, 4 tbs extra-virgin olive oil, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lime zest if using.

Whisk vigorously (or shake in a jar with a lid) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add more honey for sweetness or more lime for brightness.

Place 3 cups of baby spinach on each of two plates or a large serving platter. Distribute halved cherry tomatoes (1 cup total), sliced cucumber (1 cup total) and thinly sliced red onion (optional) evenly over the spinach.

Scatter the warm balsamic marinated mushrooms over the greens.

Drizzle about half of the key-lime dressing over the salads, tossing gently to coat. Reserve remaining dressing to taste.

Top each salad with a grilled salmon fillet (1 fillet per plate). Break the fillet slightly so it flakes across the salad for easy eating.

Sprinkle toasted pine nuts or sliced almonds (1 tbs per plate) and crumbled feta or goat cheese if using. Add an extra grind of black pepper and serve with remaining lemon wedges and dressing on the side.