Salad Add Ons Recipe

Prep

Pat chicken breasts dry. Pound to even thickness (about 1/2 inch) if needed. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp smoked paprika.

Cook

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add chicken and cook 5-6 minutes per side (internal temp 165°F / 74°C). Remove and rest 5 minutes, then slice thinly for salad add-on.

Finish

Squeeze 1/2 lemon over sliced chicken before serving.

Toss shrimp with 1 tablespoon olive oil, 1/4 tsp salt, 1/4 tsp pepper and 1/4 tsp garlic powder. Heat a skillet over medium-high heat and add shrimp in a single layer. Cook 1-2 minutes per side until opaque and pink (tails curl). Remove from heat and squeeze 1/2 lemon over shrimp. Chill briefly if serving cold on salad.

Prep

Pat salmon dry, season with 1/2 tsp salt, 1/4 tsp pepper and 1 tbsp olive oil. Optionally sprinkle 1 tbsp chopped fresh dill.

Cook

Preheat oven to 400°F (200°C). Place salmon on a lined baking sheet, dot with 1 tbsp butter and roast 10-12 minutes for a medium flake (internal 120–125°F for medium-rare to 145°F for well done). Alternatively, sear 3 minutes skin-side down then finish in oven 6-8 minutes.

Finish

Let rest 3 minutes, then flake into large pieces and squeeze 1/2 lemon over before placing on salad.

Season

Bring filets to room temperature. Pat dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Cook

Heat 1 tbsp olive oil and 1 tbsp butter in a hot skillet over high heat. Sear filet 3-4 minutes per side for medium-rare (internal 130–135°F), adjust time for desired doneness. For thicker cuts, finish in a 400°F oven for 4-6 minutes.

Rest & Slice

Rest 5 minutes, then slice thinly against the grain and serve atop salad.

Prep & Season

Pat grouper dry and season with 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp smoked paprika. Drizzle 1 tbsp olive oil over both sides.

Cook

Heat a nonstick skillet over medium-high heat with 1 tbsp butter. Cook grouper 3-4 minutes per side until opaque and flakes easily (internal 145°F).

Finish

Squeeze 1/2 lemon over fish, let rest 2 minutes, then portion for salad.

Marinate

Brush ahi tuna with 1 tsp sesame oil and 1 tbsp soy sauce. Let sit 5 minutes.

Sear

Heat a heavy skillet until smoking hot. Sear tuna 45–60 seconds per side for rare center (longer if desired).

Slice

Let rest 2 minutes, then thinly slice crosswise and place on salad (recommended rare center).

Keep smoked tuna dip chilled. Portion 3–4 oz (approx. 1/4 cup) per salad as a creamy add-on or serve in a small ramekin alongside the salad. Garnish with a drizzle of olive oil and a squeeze of lemon if desired.

All cooked proteins should be properly rested before slicing to retain juices. Adjust seasoning to taste. Quantities listed in the ingredients correspond to menu pricing items; scale the number of pieces or ounces to match actual orders. Serve each selected add-on hot (except smoked tuna dip) or chilled as appropriate, placed atop or alongside the salad.