Locanda Salad With Salmon Recipe

Prepare lettuce

Wash butter lettuce leaves thoroughly, spin or pat dry, then tear into bite-sized pieces. Chill in the refrigerator while you prepare other components.

Prepare artichokes

If using canned/jarred artichoke hearts, drain well and pat dry with paper towel. Quarter any large hearts into bite-sized pieces.

Slice radish

Trim ends of the watermelon radish and slice very thinly (use a mandoline if available) into rounds. If desired, halve large rounds into half-moons.

Segment oranges

Using a sharp knife, cut off top and bottom of each orange, slice away peel and pith, then carefully cut out the segments between the membranes (supremes). Reserve any juices to add to the vinaigrette if desired.

Assemble salad base

In a large bowl, combine the chilled butter lettuce, quartered artichoke hearts, thin watermelon radish slices, and orange segments. Reserve goat cheese and toasted almonds for finishing.

Season

Lightly sprinkle 1 tsp sea salt and 1/2 tsp freshly ground black pepper over the assembled salad components, toss gently to combine just before dressing.

Bring salmon to room temperature

Pat salmon fillets dry with paper towels. Let sit at room temperature for 10–15 minutes while you preheat the pan.

Season salmon

Brush the flesh and skin lightly with 2 tsp olive oil, sprinkle 3/4 tsp salt and 1/2 tsp black pepper evenly over both fillets. Squeeze the juice of half a lemon over the flesh side.

Cook salmon (pan-sear)

Heat a heavy skillet (preferably nonstick or cast-iron) over medium-high heat until hot. Add a small film of oil if needed. Place salmon fillets skin-side down and press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes until the skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip and cook 1–2 minutes more for medium doneness (adjust time for thickness). Remove from heat and let rest 2–3 minutes.

Alternative: bake

If preferred, preheat oven to 400°F (200°C). Place seasoned fillets on a parchment-lined baking sheet skin-side down and bake 8–12 minutes depending on thickness until internal temperature reaches 125–130°F (52–54°C) for medium. Rest 2–3 minutes before serving.

Combine ingredients

In a small bowl or jar, whisk together 2 tbs champagne vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 tbs finely minced shallot. If you reserved any orange juice from segmenting, add 1–2 teaspoons for extra brightness.

Emulsify

While whisking continuously, slowly pour in 4 tbs extra-virgin olive oil to form an emulsion. Alternatively, secure the jar lid and shake vigorously for 20–30 seconds until well combined.

Season vinaigrette

Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Adjust honey or vinegar to balance sweetness and acidity as desired.

Dress the salad: Just before serving, drizzle about 2–3 tablespoons of the champagne vinaigrette over the salad (reserve any extra to serve on the side). Gently toss to coat the leaves and other components evenly.

Plate: Divide the dressed salad between two plates or bowls. Crumble 1.5 oz goat cheese over each portion (or distribute evenly). Scatter toasted almonds over the top for crunch.

Top with salmon: Place one warm salmon fillet on top of each salad portion, skin-side down. Spoon a little extra vinaigrette over the fish if desired.

Finish and serve: Garnish with an extra twist of black pepper or a light drizzle of olive oil. Serve immediately so the lettuce stays crisp and the salmon remains warm.