Roadhouse Salmon Salad# Recipe

Place 6 cups mixed field greens in a large bowl and keep chilled until assembly.

Thinly slice 1/2 Granny Smith apple crosswise into 1/8" (3 mm) slices. To prevent browning, toss slices immediately with 1 tablespoon fresh lemon juice.

Scatter 1/2 cup toasted walnut halves over the greens and add 1/2 cup crumbled bleu cheese.

Season the greens lightly with 1/4 teaspoon coarse salt and 1/4 teaspoon freshly ground black pepper; toss lightly if serving immediately.

Pat salmon fillets dry with paper towels. Brush both sides with 1 tablespoon olive oil.

Season salmon evenly with 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder.

Heat a nonstick or cast-iron skillet over medium-high heat until hot (about 2 minutes). Add a thin film of oil if skillet is dry.

Place salmon skin-side down in the skillet. Cook without moving until the skin is crisp and the sides are cooked about two-thirds of the way up, 4–5 minutes depending on thickness.

Flip gently and cook flesh-side 1–2 minutes more for medium doneness (internal temp ~125–130°F / 51–54°C). Remove from heat and let rest 3 minutes. For well-done, cook additional 1–2 minutes.

Flake each fillet into 3–4 large pieces for plating on the salad.

Emulsify dressing

In a small bowl or jar combine 3 tablespoons apple cider vinegar, 1.5 tablespoons pure maple syrup, 1 teaspoon Dijon mustard, and 1 tablespoon finely minced shallot. Whisk to dissolve.

Slowly whisk in 6 tablespoons extra virgin olive oil in a steady stream until vinaigrette is emulsified. Alternatively, close jar and shake vigorously for 20–30 seconds.

Season to taste with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness: add up to 1 teaspoon more maple syrup if you prefer sweeter, or 1 teaspoon more vinegar for tang.

If chilled, remove the bowl of dressed greens from the fridge and drain any excess liquid. Drizzle about 3–4 tablespoons of the apple maple vinaigrette over the greens and toss lightly to coat evenly.

Arrange the lemon-tossed Granny Smith apple slices decoratively on top of the greens.

Place flaked salmon pieces on top of the salad (omit for the side salad option).

Finish with an extra sprinkle of crumbled bleu cheese and a few toasted walnut halves for presentation. Serve immediately with remaining vinaigrette on the side.