Salmon Apricot Salad* Recipe

Prepare marinade

In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 1 tsp grated ginger, minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper until combined.

Marinate salmon

Pat salmon fillets dry with paper towels. Place them skin-side down on a tray or shallow dish and brush or spoon the marinade evenly over the flesh. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Grill or pan-sear

Preheat a grill or heavy skillet (preferably cast-iron) over medium-high heat and oil the grates or pan. Grill or sear salmon skin-side down 4–5 minutes without moving to crisp the skin, then flip and cook 2–3 minutes more for medium (adjust time for thickness; aim for internal temperature 125–130°F / 51–54°C for medium). Remove from heat and let rest 3–5 minutes.

Make vinaigrette by combining 3 tbs apricot preserves, 2 tbs rice vinegar, 1 tsp Dijon, 1 tsp honey and 1 tsp grated ginger in a small bowl or jar.

Whisk in 4 tbs olive oil until emulsified. If the dressing is too thick, whisk in up to 1 tbs warm water to reach a pourable consistency. Season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Taste and adjust sweetness or acidity as needed.

Toast walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool; roughly chop once cool.

In a large bowl combine 6 cups mixed salad greens, 1/4 cup thinly sliced red onion, 3 oz sliced dried apricots and 2 oz dried cherries. Toss gently to combine.

Add about half of the vinaigrette to the salad and toss lightly to coat. You may reserve the remainder to serve on the side. Taste and add more dressing if desired.

Divide dressed salad among 4 plates. Break grilled salmon into large flakes or place whole fillet atop each salad (1 fillet per serving).

Scatter crumbled chevre (about 1 oz per plate) and toasted chopped walnuts over the salads. Drizzle any reserved vinaigrette around or over the salmon if desired. Finish with an extra grind of black pepper and a small squeeze of lemon if you like.