Salmon Strawberry Fields Recipe

Prep salmon

Pat the salmon fillets dry with paper towels. If thick, score the skin lightly in two places to prevent curling.

Combine olive oil, smoked paprika, garlic powder, ground black pepper and kosher salt in a small bowl. Brush or rub the mixture evenly over the flesh side and edges of each fillet. Leave skin mostly dry to promote crisping.

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 1 tsp olive oil to the pan and swirl.

Place salmon fillets skin-side down in the skillet. Press gently with a spatula for 10–15 seconds to ensure full contact. Reduce heat to medium. Cook skin-side down without moving for 4–6 minutes depending on thickness, until skin is crisp and the flesh is cooked about two-thirds of the way up the side.

Flip the fillets carefully and cook flesh-side for 30–60 seconds just to finish (the center should remain moist and medium). Remove from pan and rest on a plate for 3 minutes. Squeeze lemon over each fillet before plating.

Caramelize onions: Heat a medium skillet over medium heat and add 1 tbs unsalted butter and 1 tbs olive oil. Add the thinly sliced yellow onion with a pinch (about 1/4 tsp) of salt. Cook, stirring frequently, for 15–20 minutes until onions are deep golden and softened. If they brown too quickly, reduce heat and add 1–2 tbs water to deglaze. Remove from heat and let cool slightly.

Toast almonds: In a small dry skillet over medium-low heat, toast sliced almonds, stirring constantly, 2–3 minutes until fragrant and lightly golden. Remove and cool.

Assemble salad base: In a large bowl combine the artisan mixed lettuce (torn to bite-size), halved cherry tomatoes, diced pineapple, thinly sliced apple, and quartered strawberries. Season lightly with 1/2 tsp salt and a pinch of black pepper. Gently toss to combine.

Add the caramelized onions and toasted almonds to the salad and toss lightly to distribute. Taste and adjust seasoning if needed.

Make vinaigrette: In a blender or food processor combine hulled strawberries, extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, lemon juice, salt and black pepper. Blend until smooth.

If the dressing is too thick, add cold water 1 tsp at a time to reach a pourable vinaigrette consistency. Taste and adjust sweetness or acidity (add more honey or vinegar in 1/4 tsp increments as needed).

Strain (optional): For a silky vinaigrette, strain through a fine mesh sieve into a bowl, pressing solids with a spoon. Otherwise use unstrained for more texture.

Dress the salad: Right before serving, drizzle 3–4 tbs of strawberry vinaigrette over the salad base (reserve extra in a pitcher). Toss gently to coat all components evenly.

Divide the dressed salad among 4 plates, creating a shallow bed in the center of each plate.

Top each salad with one blackened Norwegian salmon fillet, placing it skin-side up or slightly angled. Spoon any resting juices lightly over the fish and salad.

Garnish each plate with a few extra sliced strawberries, a sprinkle of toasted almonds, and a small lemon wedge on the side. Serve immediately with remaining vinaigrette on the table.